Poh Ling Yeow's Orange Crème Caramel

Preheat oven to 160°C fan-forced. Line a roasting pan with a clean tea towel or Chux cloth, folded to fit. Place the sugar and ¼ cup (60ml) water in a small saucepan over medium heat. Stir with a metal spoon until the sugar dissolves. Bring to the boil. Cook, without stirring, until the mixture begins to turn a pale golden colour, then watch closely. When the colour deepens into a deep rich brown, immediately and carefully pour it into a 20cm (base measurement) round cake pan and set aside to set.

Place the milk and orange rind in a large microwave-safe bowl. Heat in microwave on high for 3-4 mins. Meanwhile, whisk the eggs, egg yolks, extra sugar and vanilla in a medium bowl until smooth.

Pour the egg mixture into the hot milk mixture and whisk until combined. Pour the custard mixture through a fine sieve over the caramel in the cake pan.

Cover the cake pan with foil. Place in the lined roasting pan. Add enough water to the roasting pan to come halfway up the side of the cake pan.

Bake for 1 hour or until just set. To test, shake the pan gently – the custard should still be very wobbly but you shouldn't see ripples appear in the surface. Place in the fridge overnight to chill completely.

Slide a knife around the side of the cake pan to release the crème caramel. Place a deep serving plate over the top then quickly turn the crème caramel over (it should release very easily). Top with orange segments and mint leaves, if using. Cut into wedges to serve.