INGREDIENTS:

• 750 ml Lactose-free Milk
• 3 medium sized strips of orange rind, pith removed.
• 2 tsp Vanilla Bean Extract
• 2 ½ cups Caster Sugar
• 6 whole eggs, at room temperature
• 4 egg yolks, at room temperature

METHOD:

Position a rack in the middle of the oven and preheat to 160°C, no fan. Fill a jug with water and set it to boil.

The Caramel:

1. In a small saucepan over medium heat, warm 1 cup sugar and 2 tablespoons water, without stirring, until the sugar melts and begins to colour a bit.
2. Resist the urge to stir
3. Continue cooking the mixture until it is a medium golden brown
4. Carefully pour the caramel into a 20cm savarin mould. Tilt the pan to coat the bottom and sides, as well as around the centre ring. This will make it easier to tip out.

The Custard:

1. In a small saucepan, combine the milk, vanilla and orange rind and bring to the merest simmer over medium-low heat.
2. Remove the pan from heat and allow the milk to steep until deeply infused, about 10 minutes.
3. Leave aside to cool.
4. In a medium bowl, stir the eggs, the yolk, and the remaining 1.5 cup of sugar with a wooden spoon until the sugar has dissolved
5. Slowly tip in the infused milk, stirring constantly
6. Strain in to a jug to make it easy to fill the savarin mould
7. Remove all bubbles from the surface
8. Pour the milk mixture into mould, filling to 1cm below the rim, and set the mould in a small roasting pan.
9. Place the roasting pan on the centre rack in your oven and pour enough boiled water into the roasting pan to come halfway up the sides of the mould.
10. Bake the pudding until set around edges but slightly jiggly in middle, approximately 45 minutes
11. Remove the mould from water bath and place it on a work surface to cool to room temperature. Refrigerate until well chilled.
12. If the flan hasn’t released from the sides of the mould, run a sharp knife around the pan.