Orange Caramel Custard

Ingredients:

4 large oranges, zest only 
75g/21/2oz caster sugar 
500m1/17f1 oz full-fat milk 
120g/4oz granulated sugar 
3 free-range eggs 
4 free-range egg yolks

Instructions:

Blend the zest and caster sugar to a fine powder in a food processor. Put the orange zest and caster sugar mixture into a 
saucepan, add the milk and warm together, occasionally stirring, until just below simmering point. Switch off the heat, cover 
with a lid and leave to infuse for at least one hour. Put the granulated sugar into a heavy-based saucepan and add 3-4 
tablespoons of cold water. Bring to a simmer and cook slowly until the sugar has turned to a richly coloured caramel.Pour the 
caramel into the base of the four dariole moulds and set aside to cool.Preheat the oven to 150C/Gas. Put the eggs and yolks 
into a roomy bowl, beat together lightly and then strain over the orange-infused milk. Gently beat the mixture together until 
well combined. Remove any froth from the surface with a spoon and strain the mixture to make it smooth. Ladle the 
mixture into the caramel-lined moulds and fill to the brim. Place them into a deep roasting tin and fill with hot water, so that it 
rises up the outside of the molds by about three-quarters of the way up. Carefully place the tin into the oven and loosely lay a 
sheet of tin foil flat over the surface of the moulds, but don't secure it down. Bake in the oven until the custards 
are just set (about 40 minutes) - lightly press a finger on the surface, or give them a little shake; they 
should gently wobble. Remove from the oven, take out from the roasting tin and leave to cool. Cover 
each mould with a small sheet of clingfilm and chill in the fridge for at least two hours. To unmould, run a small knife around the edge of the custard and upend onto individual, shallow dishes.