Orange caramel custard

1.Preheat oven to moderately slow, 160°C. Line a baking dish with a folded tea towel.

2.In a medium saucepan, combine 1 cup sugar and water. Stir over a low heat, without boiling, until sugar has dissolved. Increase the heat slightly and bring to the boil. Simmer, without stirring for 5-7 minutes until mixture is a golden caramel colour.

3.Pour caramel into a 20cm round pan. Swirling the pan so the caramel comes 2cm up the side of the pan. Place pan in baking dish. Allow to cool completely.

4.In a medium saucepan, combine cream, milk, remaining sugar and zest. Stir over a low heat until sugar has dissolved. Bring to the boil. Remove from heat and cool in the saucepan for 5 minutes.

5.In a medium bowl, whisk eggs and egg yolks together. Beat in cream mixture. Strain custard over caramel in pan. Pour enough hot water into baking dish to come halfway up the side of the pan.

6.Bake for 35-40 minutes until set. Remove pan from baking dish and allow to cool completely. Chill overnight. Turn onto a serving plate and arrange orange slices on top. Cut into wedges to serve.