Blood orange and rosemary caramel puddings | Sainsbury`s Magazine
Blood orange and rosemary caramel puddings
Ingredients
- 500ml double cream
- 2 sprigs of rosemary
- zest of 2 blood (or regular) oranges (one segmented, to serve)
- 1 vanilla pod, split
- 125g caster sugar
- 2 large eggs
- 2 large egg yolks
- 110g caster sugar
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