http://www.bbc.co.uk/programmes/b00qfzpc
By Emma Crowhurst From Food and Drink
Serves 4
Preparation time over 2 hours
Cooking time 10 to 30 mins
Ingredients
- 2 oranges, peeled with a knife and cut into pithless segments, soaked in
- 1 tbsp Grand Marnier, or similar
- 590ml/1pint double cream
- 1 vanilla pod, cut in half and scraped
- 6 eggs, yolks only
- 50g caster sugar, plus 4 tbsp for sprinkling
Method
- Heat the oven to 140C/275F/Gas1.
- Divide the orange segments between each terracotta dish. Put the cream and vanilla pod into a saucepan and heat to boiling point. Cover and allow infusing for 10 minutes.
- Whisk the egg yolks and sugar together until pale and thick and add the cream. Stir well, strain and pour over the orange segments.
- Cook in a water bath for about 20 minutes, until just set. Leave to chill overnight if time allows or for at least 2-3 hours.
- Sprinkle sugar thinly and evenly over each dish and caramelise with a
- blowtorch (or under a very hot grill), repeat this process until you have golden crackling topping.
- Leave to cool and serve within 2 hours.