For the caramel:
100 g/4 oz caster (superfine) sugar
150 ml water
For the custard:
600 ml/1 pt milk
4 eggs, lightly beaten
15 ml/1 tbsp caster (superfine) sugar
Make the caramel, place the sugar and
water in a small pan and dissolve over a low heat. Bring to the boil,
then boil without stirring for about 10 minutes until the syrup turns
a rich golden brown. Pour into a 15 cm/6 in souffle dish and tilt the
dish so the caramel flows over the base.
To make the custard, warm the milk, then pour it on to the eggs and
sugar and whisk thoroughly. Pour into the dish. Stand the dish in a
baking tin (pan) with hot water to half-way up the sides of the dish.
Bake in a preheated oven at 170°C/325°F/gas mark 3 for 1 hour until
set. Leave until cold before turning out on to a serving plate. Peel
the orange and slice horizontally, then cut each slice in half. Mange
around the caramel to decorate.