Make these delightful light Ginger and Orange Custards in ramekins a day in advance and store them in the fridge up to fifteen minutes before you serve them. Remove, garnish with crystallised ginger and serve as they are coming to room temperature when you will appreciate their full flavour.
150g caster sugar
6 egg yolks
Juice of 5 large oranges
Zest of 1/2 orange
2 bulbs of caramelised ginger, cut into very fine dice
1. Preheat the oven to 160C Fan – 180C – 350F – Gas 4.
2. Beat the sugar and egg yolks in a bowl until thick and foamy. Stir in the orange juice, zest and half the caramelised ginger. Divide the mixture between 6 heatproof ramekins.
3. Place the ramekins in a baking dish, half-fill with boiling water and bake for 50-60 minutes or until the custards are set but still wobble in the centre. Remove, leave to cool, then chill until you are ready to serve.
You can serve the custards in their ramekins or run a sharp knife around the edge and turn them onto a plate. Either way garnish them with the rest of the crystallised ginger.