orange crème caramels
200g/7oz caster sugar
600ml/1 pint fresh orange juice
6 eggs, beaten
These little puddings are perfect for dinner parties as you really do need to make them the night before so that the hard caramel base can slowly melt into a syrup.
Preheat the oven to 180C/350F/Gas 4.
Place half the sugar in a small pan with 100ml (4fl oz) water and cook gently, stirring from time to time, until the sugar dissolves and Once the sugar has completely dissolved, raise the heat and bubble rapidly until the mixture starts to caramelise. Don’t let it burn, but the darker the syrup gets, the more wonderful the flavour.
Carefully pour the caramel into eight ramekins or moulds, swirling it round the sides so it goes up the edges, then place the dishes in a roasting tin.
Beat together the orange juice, eggs and remaining sugar, then carefully pour into the moulds.
Pour boiling water into the roasting tin so it comes three-quarters of the way up the sides of the moulds. Bake for 20 minutes until just set, then allow to cool.
Cover and chill for several hours or overnight until ready to turn out and serve.