Baked custard with salted caramel. Photo: Marina Oliphant
- 400ml milk
- 175g caster sugar
- 1 tbsp orange zest
- 1 cinnamon stick
- tsp sea salt
- 100ml water
- 3 eggs
- 2 extra egg yolks
Heat milk in a saucepan with 75 grams of the sugar, the zest and the cinnamon. Bring slowly to the boil, stirring occasionally. Remove from the heat and leave to stand for 30 minutes to infuse.
To make the caramel, heat remaining sugar, salt and water in a heavy-based pan, stirring gently, until bubbles appear. Stop stirring and continue to cook, watching carefully as the water evaporates and the liquid turns the colour of toffee. Remove from heat and carefully pour into four ovenproof moulds, swirling to coat the sides and bottom.
Heat oven to 170C. Beat eggs and egg yolks lightly in a bowl. Slowly pour into milk mixture, stirring, then strain into toffee-lined moulds. Place in a baking dish and add hot water to halfway up the sides of the moulds.
Bake for 25 minutes or until an inserted knife comes out clean. Remove and cool, then refrigerate, covered, overnight.
To serve, dip each mould into a bowl of hot water to melt caramel and run a knife around the edges. Invert onto a serving plate, allowing salted caramel to flow down the sides. Scatter with a little extra orange zest and serve.
- Main Ingredients - Cream/Milk, Eggs
- Cuisine - Spanish
- Course - Dessert
- Occasion - Dinner Party