Spiced Seville oranges with crème caramel

Serves 4 Desserts and puddings

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Method

The day before, make the caramel. Heat a non-stick frying pan over a medium heat and, when hot, add the sugar, 2tbsp water and the orange juice. Without stirring, carefully swirl in the pan until the sugar is brown and caramelised. This should take around 3–4 minutes. Once the sugar has caramelised, spoon into four ramekins and set aside.

Put all the ingredients for the orange with 100ml water in the pan used for the caramel and bring to the boil. Remove from the heat and leave to cool and infuse until ready to serve. If you prefer, you can make this on the day you want to serve the crème caramel.

Preheat the oven to 130C/ 110C F/Gas 3/4. For the filling, heat the milk, orange zest and vanilla in a medium pan over a medium heat. In a bowl, whisk together the eggs and sugar until combined, then pour over the warm milk mixture and whisk again.

Ladle the mixture on to the caramel, then put the ramekins in a large, deep roasting tin or baking dish with high sides. Pour boiling water into the tin until it reaches halfway up the sides of the ramekins and bake for 45 minutes. Transfer to the fridge to chill overnight.

To serve, loosen the edges of the caramels with a sharp knife and turn on to plates, then spoon the oranges on the side, decorated with the bay leaves, cloves and star anise if you like.

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