Caramel Custard with Oranges

Custard

 * ¾ pt milk
 * 2 oz sugar
 * 4 eggs
 * drop of vanilla extract

Caramel

 * 4 oz sugar
 * ¼ pt water

Decoration

 * oranges
 * 1 can of cream
 * chopped nuts

Directions

 * 1) Make the caramel by melting the sugar in water, heating to boiling, and taking care to ensure that the caramel does not become too brown.
 * 2) Pour into a greased ring mould.
 * 3) Add the vanilla extract to the milk and heat.
 * 4) Beat the eggs and sugar together, and pour heated milk onto the egg mixture. Stir.
 * 5) Strain into the mould, and then stand the mould in a container of water.
 * 6) Bake in a moderate oven until set.
 * 7) The mixture should be quite solid and not watery.
 * 8) Remove from the oven, cool then refrigerate for about 3 hours.
 * 9) When the mould is quite cold, turn it onto a glass serving dish.
 * 10) Mix the cream with the chopped nuts and fill the centre.
 * 11) Decorate with orange wedges.