Milk - 500 ml
Cream - 200 ml
Egg - 4
Sugar - 10 tbsp or to taste - taste after the eggs are added and just before pouring into the mould
Vanilla - 1 tsp
ingredients for the syrup
10 - 14 tbsp depending on the size of the mould to coat it thoroughly, otherwise the custard wont leave the pan after chilling
Orange juice - 4 tbsp
Place the sugar and orange in a sauce pan over low to medium heat. Do not stir. Let the sugar gently caramelize. When the sugar has caramelized, pour it into a pan or mould of your choice and swirl it to coat the bottom of the pan and the sides. Keep it aside.
In the mean time boil milk and reserve. In another pan, heat the cream in a double boiler. When you see bubbles on the side turn off heat and mix it with the milk. Stir till it comes down to room temperature.
In another bowl, whist the eggs with sugar. Add vanilla extract and give a quick whisk. Add the egg mix into the milk and strain it into another pan.
Pour this into the caramel coated pan and cover it with an aluminium foil or a thin steel or aluminium lid.
There are two ways of making the custard: Steaming or Baking.
Steaming: Prepare a double boiler and place the custard filled pan into it. The water level should be atleast half the height of the pan. Steam for 40 minutes.
Baking: Follow the same method as steaming to prepare the double boiler and place it in the oven at 160C for 45 to 50 minutes.
Once the custard is cooked, let it cool. Then place in a refrigerator for 6 hours or overnight. Invert the custard to see something which looks like the above.
Cut it and serve with the excess syrup.