Orange Creams

Ingredients

Makes 4

150 ml (¼ pint) milk
275 ml single cream
4 eggs
4 tbsp Hermesetas Granulated
1 tsp vanilla essence
2 oranges

Preparation

Heat the milk and cream until warm. Beat the eggsand the Hermesetas Granulated together in a bowl until light and creamy. Pour in the warmed milk. Grate the rind of the oranges and add to the bowl.

Cut four slices off one of the oranges, cutting off most of the pith, and place a slice in the bottom of each of four 250ml ramakins.

Preheat the oven to 150º C (300º F, Gas Mark 2).
Stand the ramakins in a roasting tin and half fill with boiling water. Cover the tin with foil and cook for 45–60 minutes, until set. Leave to cool.

Run a knife round the edge to loosen the creams. Turn out onto four individual plates. Remove the pith from the second orange, collecting any juice and adding to the reserved juice, and slice thinly. Arrange two slices on top of each cream and spoon any orange juice round the base. Serve.

	kJ	kcal	Carbohyd.g	Fat
Recipe	4'688	1'120	52.0	80.0
Portion	1'172	280	13.0	20.0