Wash 1 orange and finely grate the peel. Squeeze 1/2 orange juice. Caramelize 60 g sugar at medium heat. Add 1 tablespoon of hot water and
Deglaze 1 tbsp. orange juice. Stir until the caramel has dissolved. Then divide into 4 greased, fireproof moulds (each containing approx. 1/8 l). Let cool down
Mix eggs, egg yolk, cream, milk, orange peel and 60 g sugar
Pour on the caramel. Place the ramekins in a water bath (e.g. fat pan). Leave in the preheated oven (electric cooker: 175 °C/recirculating air: 150 °C/gas: level 2) for approx. 1 hour. Allow to cool down
1 Wash the orange and possibly grate the peel. Peel the orange and the remaining half orange including the white skin. Cut the oranges into pieces
Carefully loosen the cream at the edge and turn out onto plates. Spread orange pieces and possibly peel around it