Serves 4
Time to table 30 mins

75ml or 3 fluid ounces of fresh orange juice
100g or 4 ounces of caster sugar
For the custard:

375ml or 13 fluid ounces of milk
The pared rind from 1 orange
2 eggs
2 egg yolks
40g or 1½ ounce of caster sugar
50ml or 2 fluid ounces of single cream


Choose four individual 200ml or 7 fluid ounce metal pudding basins or souffle dishes which will fit in your steamer basket or base of your pressure cooker. Warm the moulds.

Place the orange juice and 75g or 3 grams of caster sugar in a small saucepan and heat gently until the sugar dissolves. Bring to the boil and cook until golden, without stirring. Quickly divide between the four moulds and using oven gloves, tilt to cover the base and slightly up the sides with caramel.

Place the milk and pared orange rind in a saucepan and bring almost to the boil. Remove and set aside.

In a bowl, whisk the eggs, egg yolks and caster sugar together. Strain the milk into the bowl, add the cream and whisk together. Reserve the orange rind.

Strain the custard into the moulds. Cover with small squares of aluminium foil and seal around the moulds.

Pour 450ml or ¾ pints of water into the pressure cooker. Add the steamer basket. Place the moulds in the pressure cooker. If only three moulds will fit in the basket, place the fourth one on top in the centre.

Fit the lid and lock by aligning the handles. Turn the pressure limiting valve to II.

Bring to pressure and cook for 4 minutes.

While cooking rinse the orange rind and cut into thin strips. Place these into a small saucepan with the remaining sugar and 50ml or 2 fluid ounces of water.

Bring to the boil and cook for 2 minutes. Cool and then cover.

Release the pressure naturally, then remove the pressure limiting valve. Press down the safety lock button to unlock the handles and open the lid.

Leave to stand for 10 minutes, remove the moulds and leave to cool.

Chill, preferably overnight. To serve, invert each mould on to a plate and top with reserved orange peel.