Orange Pots de Crème

Isn’t nature clever, making citrus fruit abundant in winter when we need its vitamin C most? These easy custard pots are a great way to use excess oranges; the recipe is inspired by one from Stephanie Alexander’s Cooks Companion using mandarins. Tahbilk Cane Cut Marsanne is a fabulous wine match for these easy little orange pots de crème; the grape vine’s growing arms (called canes) are cut, so the attached grapes raisin on the vine, concentrating flavour and sweetness. It has a great balance between luscious marmalade fruit and citrus acidity. To make a bain marie (or water bath), place a tea towel in the bottom of a baking dish, put the ramekins on top, evenly spaced, and pour boiling water in until it comes half-way up the sides of the ramekins. For details on how to segment oranges see video below.

Serves 8