Orange Custard with Wild Orange Liqueur
from Mille Fleurs, Hotel Mocking Bird Hill, Port Antonio

250 grams sugar
30 grams butter
30 grams flour
6 eggs, yolks separated from whites
30 centiliters orange juice
Sangster's Wild Orange Liqueur (other orange liqueurs may be used )

Caramelize 100 grams of the sugar with some orange liqueur. Pour the caramel into an ovenproof glass dish so that bottom and sides are evenly coated with the caramel. Cream butter with remaining sugar. Add flour and mix well. Beat egg yolks well and add the butter mixture, then add the orange juice and a tablespoon of orange liqueur. Beat egg whites stiff and fold them into the mixture. Pour the mixture into the caramel-coated dish, set the dish into a pan of water and bake in an oven preheated to 180C (350F) for one hour. Turn the dessert out on to a serving dish so that caramel glaze is on top. Pour a little liqueur over it and serve.