Photo: Marina Oliphant
- 2 cups caster sugar
- 1/2 cup water
- 2 tbsp Grand Marnier
- 3 cups milk
- 1 cup arborio rice
- 60g chopped unsalted butter
- 1 cup castor sugar
- 1 tsp grated nutmeg
- 5 eggs
- finely grated rind of half a blood orange
- 4 peeled and
- thickly sliced blood oranges
Combine 2 cups caster sugar and 1/2 cup water in a heavy-based saucepan and stir over low heat until sugar dissolves. Increase heat and boil, without stirring, until pale golden. Remove from heat and divide half the caramel evenly among six lightly greased 150ml ovenproof moulds. Cool remaining caramel slightly, carefully stir in 2 tbsp hot water, return to heat and stir until smooth. Remove from heat and stir in 2 tbsp Grand Marnier.
Heat 3 cups milk in a large saucepan, bring to the boil and add 1 cup arborio rice and a pinch of salt. Cook over low heat, stirring occasionally, for about 15 minutes or until rice is tender. Remove from heat, stir in 60g chopped unsalted butter and 1 cup caster sugar, 1 tsp grated nutmeg and finely grated rind of half a blood orange and stir until sugar dissolves. Add 5 eggs, one at a time, stirring well after each.
Pour rice mixture into moulds, place in a baking dish, then pour in boiling water to reach half-way up
the sides of the moulds. Bake at 200C for about 25 minutes. Rest for 5 minutes, then run a knife around
the edge of custards and turn out onto plates.
Serve drizzled with warm sauce and accompany with 4 peeled and thickly sliced blood oranges.
- Course - Dessert