Blood Orange Pot-Au-Creme with Dulce De Leche


1 blood orange, finely grated zest and juice
6 egg yolks
100g fine granulated sugar
600ml heavy cream

Dulce de leche
Handful pistachios, chopped



  1. Preheat the oven to 160°C.

  2. Put the orange zest, juice, egg yolks and sugar in a food processor and process until combined.

  3. Pour the thickened cream into a saucepan and heat over medium heat, bringing it to just below boiling point. Stir the orange mixture into the heated cream, then divide the mixture among six 120ml ramekins.

  4. Place the ramekins in a large roasting pan, then pour in enough boiling water to come halfway up sides of the ramekins. Bake the cream mixture in the oven for 30 minutes until the mixtures have just set. They will still be slightly wobbly but will set further as it cools.

  5. Carefully remove the roasting pan from the oven and gently remove the ramekins from the water. Cool for 20 minutes, then chill in the fridge for 2-3 hours until firm.

  6. Before serving top each ramekin with a good drizzle of dulce de leche and sprinkle with chopped pistachios.