| Orange scented crème caramel |
Ingredients
450 ml (16 fl oz) skimmed milk
17 g (3 oz) Tate & Lyle Granulated Cane Sugar
Zest and juice of 1 large orange
1 tsp coriander seeds, lightly crushed
2 medium eggs
Heat milk with 1 tbsp sugar, orange zest and seeds until almost boiling. Set aside for 20 minutes.
Place remaining sugar in a heavy-based pan and heat gently until melted and caramelised. Remove from heat and add 2 tbsp orange juice (be careful as the mixture will spatter)
and stir until smooth. Divide between four 150 ml (¼ pt) ramekin dishes.
Preheat oven to 170C, 325F or gas mark 3. Beat eggs then strain in warm milk, discarding zest and seeds. Mix well then pour into ramekins. Place dishes in roasting tray and pour in boiling water until it comes half way up the outside of the dishes. Bake for 25-30 minutes until caramels are set in the middle. Cool and chill. Invert onto plates to serve and top with spun sugar, if liked.
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