Celebrity chef

Matthew Drennan

delicious. magazine’s editor has worked as a chef, a food writer and stylist, and launched Ready, Steady, Cook magazine. Matthew has also written five cookery books (two of which won the Gourmand world cookery book award) including Weber’s Fresh On The Grill and Classic Irish.

Serves 6

Orange creme caramel recipe

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Takes 1 hour to make, plus chilling

150ml full-fat milk
300ml single cream
Zest of 1 unwaxed orange, pared in 1 strip
180g caster sugar
4 organic free-range eggs
Orange zest and angelica, to decorate (optional)

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1. Put the milk and cream into a pan and add the orange zest. Bring just to the boil, then set aside for 30 minutes to infuse.
2. Meanwhile, put 150g sugar into a heavy-based pan with 2 tablespoons water and dissolve over a low heat. Continue cooking until it is a golden caramel colour. Divide between 6 x 125ml ramekins, tilting them to cover the bases. Set aside to cool.
3. Preheat the oven to 150ºC/fan130ºC/gas 2. In a small bowl, beat the eggs lightly with the remaining sugar. Strain the cream into the eggs, discarding the zest, and stir well. Pour the mixture into the ramekins, then place in a large roasting tray. Pour in hot water until halfway up the ramekins’ sides. Cook for 30-35 minutes, until firm but with a wobble. Cool, then chill for at least 3 hours.
4. Loosen each crème caramel with a knife and invert onto a plate. Decorate with twists of orange zest and angelica.

Nutritional info

Per serving: 296kcals, 15g fat (7.9g saturated), 7.5g protein, 35.4g carbs, 35.4g sugar, 0.2g salt

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