4 South African oranges
1¾ cup sugar
¼ cup water
3¼ cups whole milk
3 whole eggs
3 large egg yolks
Raspberries, for garnish
Fresh mint, for garnish
Servings: 8
1Finely zest 3 oranges, then squeeze the juice from orange to measure 1 cup. Pour juice through sieve into saucepan to remove pulp. Add water and 1¼ cup sugar to saucepan with juice. Bring to a boil over medium heat, only stirring to dissolve sugar. Once boiling, DO NOT STIR. Continue boiling and brush any crystals that form on the sides of pan with a pastry brush that has been dipped in cold water. This will stop sugar from crystallizing.
2Swirl mixture in pan until color turns golden, then to an amber color. Immediately divide caramel between eight 6 oz ramekins. Set ramekins aside.
3In a separate saucepot, bring milk and zest to slight boil over medium low heat, then turn heat off and let zest infuse into milk for 10 minutes.
4Whisk whole eggs, yolks, and remaining ½ cup sugar in a bowl. Ladle warm milk into egg mixture and combine. Pour mixture through a sieve to remove zest. Divide mixture among the caramelized ramekins and place ramekins into a roasting pan.
5Add just enough hot water to the roasting pan to come half way up the ramekins. Place roasting pan in the oven. Close oven door and bake for 45–55 minutes until custard is set. Lift ramekins from roasting pan onto a cooling rack. With a towel in hand, carefully run a knife around side of ramekin to loosen, then allow to cool completely.
6To serve, invert molds onto plate. Leave ramekin inverted on plate until custard falls out on its own with caramel sliding down the sides. Garnish with raspberries and fresh mint.
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