Orange pots, oranges and chocolate crumble

Name: Orange pots, oranges and chocolate crumble
Yield: 4
Ingredients: ¾ cup Cream (Main); ¾ cup Full cream milk (Main); 1 large Orange, or two smaller oranges, zested for pots, plus 2 extra oranges for slicing (Main); 1 piece Vanilla bean, about 5cm, split open; 2 whole Eggs (Main); 2 Egg yolks (Main); ¼ cup Caster sugar; 4 Tbsp Grand Marnier, optional; ¼ cup Plain flour; ¼ cup Brown sugar; 50 g Digestive biscuits, or a similar type, broken into pieces (Main); 2 Tbsp Cocoa powder (Main); 2 Tbsp Rolled oats; 25 g Cold butter, diced; 1 drizzle Runny honey

for 4 people

Tam West

Kathy Paterson

Food writer and stylist.

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Flavoured custards are one of my favourite desserts — they are delicious, with a comforting creaminess and can be made a day ahead if wished. I have served them as the finale in a three-course midwinter dinner. See below for links to the other two courses.

Orange pots

¾ cup	Cream (Main)
¾ cup	Full cream milk (Main)
1 large	Orange, or two smaller oranges, zested for pots, plus 2 extra oranges for slicing (Main)
1 piece	Vanilla bean, about 5cm, split open
2 whole	Eggs (Main)
2	Egg yolks (Main)
¼ cup	Caster sugar
4 Tbsp	Grand Marnier, optional

Chocolate crumble

¼ cup	Plain flour
¼ cup	Brown sugar
50 g	Digestive biscuits, or a similar type, broken into pieces (Main)
2 Tbsp	Cocoa powder (Main)
2 Tbsp	Rolled oats
25 g	Cold butter, diced
1 drizzle	Runny honey

Directions

Heat the oven to 160C. Very lightly oil (using a flavourless oil), 4 x 1-cup capacity ramekins and place in a deep baking dish. Boil the kettle.
Place the cream, milk, orange zest and vanilla in a small saucepan and bring to scalding point. Remove from the heat and leave for 20 minutes to cool and infuse.
Lightly whisk the eggs, egg yolks and sugar together, then stir in the infused cream mixture to combine. Strain into a jug, pressing down on the zest in the sieve to extract maximum orange flavour. Pour mixture evenly among the 4 ramekins.
Pour enough boiling water into the baking dish to come halfway up the sides of the ramekins. Place in the oven and cook for 15-20 minutes or until just set. The pots should be still a little wobbly in the centre, as they keep cooking after removing from the oven.
Remove the pots straight away from the baking dish (to arrest cooking) and leave to cool. Once cold, cover each pot and place in the fridge until ready to eat. Pots can be eaten once they have cooled or refrigerated overnight.
Make the chocolate crumble while you still have the oven on at 160C. Line a shallow baking tray with baking paper.
Place the flour, brown sugar, biscuits, cocoa powder and rolled oats in a food processor and process to combine and crush the biscuits. Add the butter and process to a crumble consistency. Place on the prepared tray and spread out evenly. Drizzle over a little runny honey.
Place in the oven and cook for 20 minutes. Remove from the oven once or twice and fork to mix and spread.
Remove from the oven and leave to cool completely. Store in an airtight container for up to 3 days. (This crumble is also delicious over ice cream.)
To serve, remove the rind and pith from the oranges and slice thinly. Remove orange pots from the fridge and uncover. Place each on a small serving plate. Top each pot with 1 tablespoon of Grand Marnier, if using. Arrange orange slices on the plates and sprinkle with some of the chocolate crumble to add a wonderful crunch to the dessert. Serve straight away.