Orange Head

Good things take time: Because the orange potato is lightly simmered, chilled – but hotly loved. A delight for the palate that melts in your mouth.

For ovenproof ramekins of about 1 3/4 dl each, rinsed when cooled.

Caramel: Bring the sugar and water to the boil in a wide frying pan without stirring. Reduce temperature, gently bubble while occasionally moving the frying pan back and forth, until a light brown caramel is formed, pull frying pan from the plate. Pour in orange juice, add orange peel strips. Cover and continue to simmer until sugar is dissolved.

Cover a large enough ovenproof dish (about 3 liters for 4 ramekins) with a folded kitchen towel. Place the prepared ramekins on it, spread caramel evenly into the ramekins.

Boil the milk with the sugar and the grated orange peel. Set orange aside for decoration. Beat eggs well in a measuring cup. Add milk, stirring throughout. Divide egg milk evenly into ramekins, covering them with aluminum foil. Pour hot water into the mold so that the ramekins are two-thirds in the water.

Poach in the oven: about 35 min. in the middle of the oven heated to 150 °C. With a knitting needle or a wooden skewer make the cooking test, cool the Köpfli and put them to cool for about 2 hours.

Decorate: From the orange set aside, remove base and lid, then peel ringsu

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