3 cups (750ml) orange juice
1 cup (200g) sugar
4 egg yolks
1 tablespoon finely grated orange rind
¾ cup sugar, to prepare caramel
Line a fluted or loaf ovenproof dish in caramel, prepared with ¾ cup sugar.
Whisk eggs, egg yolks and sugar slightly.
Stir in orange rind and juice.
Pour mixture into dish and bake for 1 hour, over a tin with 2-3 cm of hot water.
Remove from oven and cool completely before turning out.