Creme Caramel

1 x20cm

Caramel

• 250g sugar
• 100ml orange juice
• 125ml water
    

Combine the water and sugar together and stir on low heat until the sugar dissolves. Increase the heat and cook over medium heat, without stirring, until the sugar is a deep caramel colour. Add the orange juice. Pour the caramel into a cake pan tilting carefully so the caramel covers the base and about 1 cm on the sides.  Chill until the caramel hardens.

Custard

• 1 vanilla bean
• 1 litre milk
• 8 eggs
• 1 orange zest
• 200g caster sugar
• 1 orange  cut in segments
• Chamomile flowers optional

Heat the milk, orange zest and scraped vanilla bean. Whisk together the eggs and sugar and slowly add the hot milk. Strain onto the caramel and then place in a roasting pan and fill the roasting pan with boiling water to halfway up the sides of the cake pan. Bake at 170 degrees for about 40 minutes until the custard is set. If you gently giggle the pan it should be set and move in a wave but not be completely firm to the touch.

Allow to cool then place in the fridge overnight. Gently run a knife around the edge and carefully invert on a large platter. Decorate with orange segments and chamomile flowers.