This is a recipe I found in a magazine and I actually haven’t tried yet, but it looks great and I really want to try it out.. So here it is, and when I have made it I will update this recipe and give a verdict.

Ingredients   (serves 6)  – Make the day before as they need to be served chilled

  • 110g caster sugar for the Caramel
  • 500ml double cream
  • 2 sprigs of rosemary
  • zest of two oranges
  • 1 orange segmented
  • 1 split vanilla pod or  1 teaspoon vanilla essence
  • 125g caster sugar for the custard
  • 2 large eggs
  • 2 large egg yolks
  1. To make the caramel, dissolve the sugar 110g in a pan with 125 ml water, over a medium heat
  2. Increase the heat and cook until the sugar turns dark amber
  3. Carefully pour the hot caramel into six ramekins and leave to cool
  4. For the custard, gently heat the cream, rosemary, zest and  vanilla pod until simmering
  5. Leave to infuse for 30 minutes
  6. Pre-heat oven to 180C (fan 160C)
  7. Strain the cream into a clean pan and warm gently
  8. In a separate bowl, whisk the sugar and all the eggs together
  9. Add a little cream gently into the eggs, still whisking, then add the remaining cream and stir
  10. Skim off any bubbles
  11. Pour into Ramekin dishes and place in an oven tray on a paper towel to stop them slipping
  12. Pour boiling water so that it comes two thirds up the sides of the ramekins
  13. Cook for about 1 hour, or until the puddings are almost set
  14. Remove the tray from the oven and leave to cool in the water
  15. When water has cooled, remove and chill for at least one hour – overnight is best
  16. To serve, stand the dishes in hot water for a few seconds and turn out.
  17. Garnish with orange segments (and more rosemary)
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Filed under: New Recipes - Anita Must Make • Puddings