Caramel custard with oranges

Directions

1. Make the caramel by melting the sugar in water, heating to boiling, and taking care to ensure that the caramel does not become too brown. Pour into a greased ring mould.

2. Add the vanilla essence to the milk and heat.

3. Beat the eggs and sugar together, and pour heated milk onto the egg mixture. Stir.

4. Strain into the mould, and then stand the mould in a container of water.

5. Bake in a moderate oven until set. The mixture should be quite solid and not watery.

6. Remove from the oven, cool then refrigerate for about 3 hours.

7. When the mould is quite cold, turn it onto a glass serving dish.

8. Mix the cream with the chopped nuts and fill the centre. Decorate with orange wedges.

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