Sweet Iberian Puddings
ready in 55 min.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
Bring the milk to the boil with the vanilla pod. Infuse over a low heat for around 10 minutes, then remove from the heat and discard the vanilla pod.
Beat the eggs with the sugar until fluffy. Pour over the vanilla milk, stirring, then pour through a fine sieve into 4 timbale dishes (approx. 150 ml capacity each). Place in a deep baking tray. Fill the tray with hot water to around 1/3 of the way up the side of the dishes. Bake in the oven for around 30 minutes.
Add the juice from the citrus fruit to the honey and orange blossom water and reduce until slightly syrupy. Remove from the heat, cool slightly and stir in the orange and clementine fillets. Leave to cool completely.
Take the custards out of the oven and serve with the marinated fruit.