For orange custard
Orange juice 2 cups
Orange marmalade 1 tablespoon
Milk 1 litre
Eggs 6
Sugar 5 tablespoons
For caramel
Sugar ½ cup
Heat milk but take care that it does not become too hot. Break eggs into a bowl. Add sugar and whisk together lightly.
Take orange juice in a pan and boil till it reduces to half its volume. Add orange marmalade mix well and set aside to cool.
To make caramel take sugar in a heavy bottom pan and cook till it melts and turns golden brown. Remove from heat immediately to avoid burning.
Pour this caramel into a custard mold and keep warm.
Mix the orange juice mixture with the eggs. Add warm milk to it and mix.
Pour the mixture into the caramelized mould.
Cover the bowl with butter paper. Heat some water in a pressure cooker and place this mould in it. Cover the cooker with a lid. Do not place the whistle.
Steam for forty-five minutes. Cool and serve.
Chef’s Tip: It can be served hot too.
