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2-3 blood oranges, depending on size

30ml water

100g granulated sugar

75g unsalted butter, chilled and diced Seeds extracted from

2 tsp cardamom pods, lightly crushed

300g block of puff pastry

Plain flour, for dusting


250ml plus 1 tbsp whole milk

250ml plus 1 tbsp double cream

1 tsp cardamom pods, lightly crushed

1 coffee bean

3cm piece of vanilla pod

50g caster sugar

6 egg yolks

■ Preheat the oven to 180°C/gas mark 4. Top and tail the blood oranges, then slice very thinly. Set aside. Put the water in the base of a 23cm cast-iron skillet or similar ovenproof pan. Sprinkle the sugar over the water in an even layer. Heat gently, resisting the urge to stir, just shaking every so often, until the sugar has melted and turned a light golden brown – you don’t want it too dark at this stage. The water will help to stop it browning too quickly around the edges. Remove from the heat and stir in the butter and cardamom seeds, trying not to froth it up too much. Arrange the best orange slices in the caramel.

■ On a lightly floured work surface, thinly roll out the pastry (to around 3mm), then prick all over with a fork. Cut into a round very slightly larger than your skillet, then lie it over the oranges, making sure the edges are tucked in. Bake in the oven for around 30 minutes until the pastry is golden brown.

■ For the crème anglaise, put the milk and cream in a saucepan with the cardamom pods, coffee bean, vanilla and 1 tbsp of the sugar. Bring to the boil, slowly. When on the point of boiling, remove from the heat and leave to infuse until cool. Meanwhile, whisk the egg yolks and remaining sugar together until pale with a mousse-like consistenc­y. Reheat the milk and cream until almost at boiling point. Pour the milk over the egg yolks and sugar in a steady stream, stirring constantly, then rinse out the pan. Pour everything back into the pan and stir on a low heat until the custard thickens – it should be thick enough to coat the back of a spoon well enough that you can draw a line through it. Strain the custard into a jug. Serve hot or cold, but make sure you cover with cling film – touching the top layer of the custard – to stop a skin from forming.

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COOKBOOK by Catherine Phipps (£12.99, Quadrille)
Extracted from THE LITTLE CITRUS COOKBOOK by Catherine Phipps (£12.99, Quadrille)

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