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Blood orange and rosemary caramel puddings


Serves: 6
timePrep time: 15 mins
timeTotal time:
Blood orange and rosemary caramel puddings
Photograph by Jonathan Gregson / Recipe adapted from Full of Flavour by Maria Elia, Kyle Books, £19.99.

Blood orange and rosemary caramel puddings


Serves: 6
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
631Kcal
Fat
49gr
Saturates
29gr
Carbs
45gr
Sugars
43gr
Protein
6gr
Salt
0gr

Maria Elia

Maria Elia

Chef and food writer Maria Elia grew up in her parents’ restaurant kitchen, watching her Greek-Cypriot father cook. Her recipes are full of Mediterranean flavours with heart and soul - as is her new cookbook, Smashing Plates.
See more of Maria Elia’s recipes
Maria Elia

Maria Elia

Chef and food writer Maria Elia grew up in her parents’ restaurant kitchen, watching her Greek-Cypriot father cook. Her recipes are full of Mediterranean flavours with heart and soul - as is her new cookbook, Smashing Plates.
See more of Maria Elia’s recipes

Ingredients

  • 500ml double cream
  • 2 sprigs of rosemary
  • zest of 2 blood (or regular) oranges (one segmented, to serve)
  • 1 vanilla pod, split
  • 125g caster sugar
  • 2 large eggs
  • 2 large egg yolks
For the caramel ice cream
  • 110g caster sugar

Step by step

Get ahead
Make the day before; chill
  1. To make the caramel, dissolve the sugar in a pan with 125ml water, over a medium heat. Increase the heat and cook until the sugar turns dark amber. Carefully pour the hot caramel into six 175ml ramekins and leave to cool.
  2. To make the custard, gently heat the double cream, rosemary, orange zest and vanilla pod over a medium heat until simmering. Remove from the heat and leave to infuse for about 30 minutes. Preheat the oven to 180°C, fan 160°C, gas 4.
  3. Strain the cream into a clean pan, discard the flavourings, and warm gently. Whisk the sugar, eggs and yolks together. Gently whisk a little cream into the eggs, then the remaining cream. Skim off any bubbles. Pour into the ramekins and place in a baking tin, lined with a tea towel (to stop the ramekins from moving around). Pour boiling water into the tin to come two thirds of the way up the sides of the ramekins. Cook for about 1 hour or until the puddings are almost set.
  4. Remove from the oven and leave to cool in the water. Chill for at least 1 hour, preferably overnight.
  5. To serve, dip the base of each ramekin in hot water for a few seconds and loosen the edges. Turn the puddings out on to plates and garnish with orange segments.
Chef quote
These are rich, creamy caramels: orange and rosemary complement each other beautifully.

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