ORANGE & GRAND MARNIER BAKED CUSTARDS

Serves 6.

3 cups (750ml) milk

1 vanilla bean, split lengthways 5 strips orange zest (no white pith) ¼ cup (60ml) Grand Marnier 4 large free-range eggs, separated 5 large free-range egg yolks, extra 50g caster sugar Caramel 150g caster sugar

1 Pour milk into a small saucepan and scrape in vanilla seeds. Add vanilla bean and orange zest. Stir over low heat until milk is simmering; remove from heat, set aside to cool. Refrigerate overnight to allow flavours to infuse.

2 Preheat oven to 140˚C (120˚C fan). 3 To make caramel, place sugar and 90ml water in a small saucepan over low heat. When sugar has dissolved, increase heat to high and simmer until mixture turns a deep golden colour. (Watch carefully as caramel can burn easily.) Pour caramel into 6x ¾-cup (185ml) ramekins, swirling to coat.

4 Place Grand Marnier in a small saucepan and bring to a simmer over high heat. Turn off heat and allow to cool.

5 Meanwhile, use an electric mixer to beat 9 egg yolks and 50g sugar until thick and pale. Add eggwhites and whisk until combined. Strain infused milk through a sieve into egg mixture, then add cooled Grand Marnier; mix to combine.

6 Place ramekins in a deep roasting tray and add enough boiling water to come halfway up sides of ramekins. Pour custard evenly into ramekins.

7 Bake custards for 30-35mins or until set but still a little wobbly in the centre – take care not to overcook. Set aside to cool to room temperature, then refrigerate 1hr (they will set further in the fridge).

8 Turn custards onto serving plates, scraping out the last of the caramel.

Bring to room temperature and serve.