For the caramel:
175 gms – white caster sugar
For the custard:
150 ml – milk
275 ml – cream
4 nos – large eggs
3 tbsp – sugar ( more or less depending on your requirement)
Begin by making the caramel. To do this, put the sugar in a saucepan and place it over a medium heat. Leave it untouched until the sugar begins to melt and just turn liquid around the edges, which will take 4 to 6 minutes. Now give the pan a good shake and leave it again to melt until about a quarter of the sugar has melted.
Now, using a wooden spoon, give it a gentle stir and continue to cook and stir until the sugar has transformed from crystals to liquid and is the colour of dark runny honey. The whole thing should take 10 to15 minutes.
Pour two tbsps of this caramel into the ramekins. And just give it a twirl to coat the bottom and half the side walls of the ramekins. Let it cool. If it cracks do not worry.
Preheat the oven to 150°c.
Add the orange peel to the milk and cream in a saucepan and bring it to boil. Keep stirring and add sugar to this. Stir it till the sugar dissolves. Strain it to remove the orange peel.
In a measuring mug or a pouring jug whisk ur eggs lightly with a ballon whisk. While whisking gradually and smoothly add the above milk mixture. Keep whisking as the hot milk mixture should not curdle. Once the milk mixture and egg is mixed well, pour them into the ramekins.
Place these ramekins in an oven proof dish. Fill the dish with hot water. Fill it just enough to reach half the height of the ramekin.
Very carefully with a knife loosen the boarder of the custard and turn it onto a plate. The caramel would have liquified and will flow into the plate. The bitter gold caramel will compliment the smooth delicate custard. Plate it up with caramalised walnut and candied orage peel.