Orange Creme Caramel Ingredients For the caramel 100g/3½oz caster sugar 3 tbsp water For the cream 4 large oranges 300g/10½oz caster sugar 14 free-range egg yolks 2 free-range eggs Preparation method For the caramel Heat the sugar and water in a small, heavy-based pan over a low heat until the sugar has completely dissolved. Increase the heat to high and boil rapidly, without stirring, until the syrup has turned into a dark caramel. Remove from the heat and pour a little into the base of each dish, twisting to coat the bottom and slightly up the sides. For the cream Put eight dariole moulds into a small roasting tin. Finely grate the zest from two of the oranges. Squeeze the juice and measure 400ml/14fl oz of juice into a pan. Add the zest and caster sugar and bring to the boil over a low heat, stirring occasionally Meanwhile - whisk the egg yolks and whole eggs in a mixing bowl. When the orange juice comes to the boil, reduce the heat slightly and boil rapidly for two minutes. Whisk the mixture into the eggs. Now pour it into the dariole moulds. Pour boiling water into the roasting tin until it comes two-thirds up the side of the moulds. Bake the dariole moulds for 15 minutes in a preheated the oven at 170C/325F/Gas 3. Remove from roasting tin and set aside to cool, then chill in the fridge. To serve, carefully invert each dish onto a small serving plate and pour some of the caramel syrup around each one. Serves 8