THE GOLDEN APPLE OF THE HESPERIDES

“If junk food is the devil, then a sweet orange is as scripture.” - Terri Guillemets

Our orange tree is laden with wonderful, ripe, bright oranges. They shine like beacons amongst the glossy dark green leaves and the tree is more beautiful than a decorated Christmas tree. The taste of the oranges is rich, sweet and sour and the flavour is wonderful: The essence of winter that encloses within it the promise of spring. We eat them, juice them and cook with them. Here is a winter recipe:

CRÈME BRÛLÉE A L’ ORANGE
Ingredients
•    Finely grated rind of 1 orange
•    Juice of 1 orange
•    6 egg yolks
•    300 g caster sugar
•    600 ml thickened cream

Method
1.    Preheat the oven to 160°C.
2.    Place the orange rind, juice, egg yolks and 150g caster sugar in a food processor and process until combined.
3.    Place the thickened cream in a saucepan over medium heat and bring to just below boiling point. Stir the orange mixture into the heated cream, then divide the mixture among six 120 ml ramekins. Place the ramekins in a large roasting pan, then pour in enough boiling water to come halfway up sides of the ramekins. Place in the oven and bake for 30 minutes until the mixtures have just set.
4.    Remove the roasting pan from the oven and carefully remove the ramekins from the water. Cool for 20 minutes, then chill in the fridge for 2-3 hours until firm.
5.    For the topping, have ready a large bowl or sink filled with cold water. Place the remaining sugar and 130 ml water in a pan over low heat, stirring to dissolve sugar. Increase heat to medium - do not stir. Cook for 3-4 minutes until a light caramel colour.
6.    Remove from heat, then plunge the base of the pan into cold water to stop cooking process. Pour a thin layer over the custards and leave to set.