Makes 4 – 6 depending on size of ramekins:
Grease 4 – 6 ramekins (depending on size) and place in a baking dish. Have the kettle full ready to boil water.
Pre heat oven to 150 degrees C.
Place 300ml thickened cream,300ml milk and 50g castor sugar in with the grated rind of one orange and some pure orange essence if you have it (orange essential oil will work)
Heat on 90, speed 2.5 for 3 minutes to steep the orange rind.
Whisk together lightly in a bowl 5 egg yolks + 1 egg and add to milk mixture at speed 3. Continue cooking on 90, speed 3 for another 3 – 4 minutes until slightly thickened. Add 2 Tbsp Cointreau or other orange liqueur and mix in. Whizz at about 5 to make sure that the custard is smooth.
Put the kettle on.
Strain into a jug to remove orange rind and pour into ramekins. Pour boiling water into baking dish so it comes half way up the sides of the ramekins. Bake for 50 minutes or until just set.
At this stage, the custards can be refrigerated. Cover with plastic wrap.
When ready to serve, sprinkle evenly with castor sugar and fire with blowtorch to create a hard toffee topping. Serve immediately with warm marinated strawberries and almond bread.