Baked oranges with creme brulee

‘For a grown-up treat, add a splash of Cointreau to each orange before baking’

Ingredients (Serves 8)

  • 8 large oranges
  • 100ml/4fl oz Cointreau or Grand Marnier
  • 10 egg yolks
  • 200g/7fl oz caster sugar
  • 500ml/18fl oz milk
  • 500ml/18fl oz double cream
  • 50g/2oz brown Demerara sugar for glazing

Wash the oranges in hot water to remove the wax, halve them and squeeze their juice into a bowl without breaking the skins.

Scrape out the flesh from the oranges and discard it. Marinate the orange skins in Cointreau or Grand Marnier overnight, then turn each one upside down to drain well, reserving the marinade.

Arrange the halves right-sideup in an ovenproof dish. Preheat the oven to 110°C, 225°F, Gas 1⁄2.

Gently heat the orange juice in a pan for 30-40 minutes, reducing it to a syrup. Meanwhile, whisk the egg yolks and caster sugar until pale and creamy.

Bring the milk and cream to the boil in a separate pan and mix with the syrup.

Remove from the heat and pour into the whisked eggs. Stir well to combine then add the marinade. Divide the mixture equally between the oranges and bake for 25-35 minutes – it should all still be wobbly.

Remove the oranges from the oven and leave to chill until ready to serve.

At the last minute, sprinkle each with brown sugar and glaze, either under a hot grill or using a cook’s blowtorch. Serve immediately.