Ingredients
5 free-range eggs, yolks and whites separated
300g/10½fl oz sugar
1 orange, zest of one and juice of half
1 litre/1¾ pints full-fat milk
225ml/8fl oz double cream
1 tbsp cocoa powder, for dusting
Method
1. Whisk the egg whites in a clean mixing bowl until soft peaks form when the whisk is removed. Add 75g/2½oz of the sugar and whisk again, until stiff peaks form when the whisk is removed. Add the orange zest and juice and whisk again to combine.
2. Meanwhile, bring the milk and cream to boiling point in a large pan, then reduce the heat until the mixture is simmering.
3. Spoon large dollops of the egg white mixture into the simmering milk mixture, in batches. Poach for 1-2 minutes, then turn over gently with a spoon and continue to poach for a further 1-2 minutes, or until the egg whites have solidified. Remove from the pan using a slotted spoon and set aside in a shallow dish. Keep warm. Repeat the process with the remaining egg white mixture.
4. In a separate bowl, beat together the egg yolks and remaining sugar until pale and fluffy. Add the egg yolk mixture to the warm milk mixture and return to a simmer. Simmer for 3-4 minutes, stirring continuously, until smooth and thick enough to coat the back of a spoon. Set aside until completely cool.
5. To serve, spoon the custard into the bottom of each of six serving bowls. Sit the egg white 'clouds' on top. Dust with cocoa powder. Serve immediately.
