Creme caramel with citrus salad
serves 4-6

¾ cup plus ½ cup caster sugar
6 eggs
1 vanilla bean
300ml thickened cream
450ml milk
2 mandarins
1 orange
1 ruby grapefruit
edible flowers, such as marigolds, optional

Preheat oven to 160C. Place ¾ cup sugar into a medium saucepan and add ½ cup water. Bring to the boil and cook until a deep caramel forms. Remove from heat, allow to settle for a minute, then pour into a deep 20cm round cake pan.

Place eggs and ½ cup sugar into a medium bowl and whisk until smooth. Halve the vanilla bean, scrape the seeds and place seeds and pod into a medium saucepan with cream and milk. Bring to the boil, then pour hot mixture into the egg mixture, whisking continuously. Strain mixture into the cake pan.

Place cake pan into a baking dish and add boiling water to come halfway up the side of the pan. Bake for 40 minutes, or until almost set (the mix should wobble slightly in the centre when gently shaken).

Remove the creme caramel from the baking tray, allow to cool for 20 minutes then cover and refrigerate overnight.

When ready to serve, peel and segment the citrus fruits. Carefully run a knife around the edge of the creme caramel to loosen, then invert onto a serving plate with a lip (to contain caramel). Serve decorated with the citrus segments and edible flowers, if using.