- 750ml milk
- 1 vanilla bean, split lengthways
- 5 strips orange zest, no pith
- 60ml Grand Marnier
- 4 large eggs, separated
- 5 large egg yolks
- 50g caster sugar
for the caramel
- 150g caster sugar
- 6 x 185ml ramekins
Pour the milk into a small saucepan and scrape in the vanilla bean seeds.
Add the vanilla bean and orange zest. Stir over a gentle heat until the milk is simmering, then set aside to cool. refrigerate overnight so the flavours infuse.
Preheat the oven to 140C/ 275f/Gas 1. to make the caramel, combine the sugar with 90ml water in a saucepan and place over a low heat. When the sugar has melted, increase the heat to high and simmer until the mixture turns a deep golden colour. Watch the caramel at all times as it can burn easily.
Pour the caramel into the ramekins and swirl them around so it coats the inside.
Pour the Grand Marnier into a small saucepan and bring to a simmer over high heat. turn off the heat and allow to cool.
Use an electric mixer to beat the 9 egg yolks with the sugar until thick and pale. Add the four egg whites and whisk until combined. Strain the infused milk through a sieve into the egg mixture, then add the cooled Grand Marnier and stir to combine.
Place the ramekins in a deep roasting tin and add enough boiling water to come halfway up the sides of them. Pour the custard into the ramekins.
Place in the oven and bake for 30-35 minutes or until they are set but still a little wobbly in the centre. Remove and set aside to cool to room temperature, then place in the fridge to chill for about 1 hour (they will set further in the fridge).
Turn the custards out on to plates, scraping out the last of the caramel. Bring to room temperature and serve.
Recipe credit: Recipes and photographs taken from Neil Perry's Good Cooking by Neil Perry, photography by Earl Carter (Murdoch books, £20)