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Orange custards with sesame toffee
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Ingredients:
  • 1 300ml carton double cream
  • 750ml (3 cups) milk
  • 1 vanilla bean, split lengthways
  • 10 egg yolks
  • 220g (1/2 cup) sugar
  • 40.00 ml orange flower water
  • 330g (1 1/2 cups) caster sugar
  • 80ml (1/3 cup) water
  • 80g (1/2 cup) sesame seeds
Instructions:
  • Preheat your oven to 140°C and set aside eight 200ml ovenproof ceramic shallow serving bowls in a roasting pan.
  • In a large heavy-based saucepan over medium heat, gently heat the cream, milk, and vanilla bean until it comes to a simmer. Remove the vanilla bean using tongs, scrape the seeds into the mixture using a sharp knife, and discard the bean.
  • Combine egg yolks and sugar in a heatproof jug, whisking until thick and pale. Slowly whisk in the hot cream mixture, then stir in the orange flower water. Pour into prepared bowls.
  • Place the bowls in a pan filled halfway up with boiling water. Bake uncovered in a preheated oven for 25 minutes until the custards are set around the edges and slightly jiggly in the center. Take out of the oven, remove the bowls from the water bath, and let them sit for 20 minutes to cool slightly. Loosely cover with plastic wrap and refrigerate overnight to chill.
  • Prepare the sesame toffee by lining a baking tray with non-stick baking paper. Combine sugar and water in a medium heavy-based saucepan and stir over medium heat until sugar dissolves. Increase heat to medium and simmer for 12-15 minutes until light golden, occasionally brushing down sides of the pan with a water-dipped pastry brush. Remove from heat and let bubbles subside. Stir in sesame seeds, then pour onto the lined tray. Allow to set for 15 minutes.
  • Crack the toffee into big pieces and enjoy alongside the orange blossom custards.

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