These light egg custards are scented with orange zest and are really popular in Catalonia. Often made in small, shallow, earthenware dishes and caramelised on top. Our version is served family style and with a side of oranges in caramel. A delicious recipe by chef Leslie Waters.
Preheat the oven to 140C fan assisted.
Put the Hollis Mead Organic Cream, Organic Milk and orange zest in a pan and heat to almost boiling. Place in a bowl to cool.
Put the sugar, eggs and vanilla in a bowl and whisk until well blended.
Stir in the cream mixture.
Pour the custard mixture into 4 x 80ml heatproof dishes or 1 large. Place the dishes in a roasting tin and add enough boiling water to come halfway up the sides of the dishes.
Carefully place in the oven and bake for 20 minutes or until gently set and still wobbly. Remove dishes from tin.
Sprinkle sugar evenly over the custards and glaze with a blowtorch or under a very hot grill until a layer of caramel forms on top. Serve at room temperature.