Time to make: 50 mins (Hands-on time: 10 mins, Cooking time: 40 mins), plus 1 hr infusing
Total cost: $6.60 / $1.10 per serve
4 oranges, zest
75g castor sugar
500ml trim milk
4 egg yolks
6 tablespoons low-fat plain yoghurt
1 orange, zest
2 tablespoons grated dark chocolate
Step 1 Blend zest and sugar in a processor until it forms a powder. Place in a pan with milk and warm together until just below simmering point. Turn off heat, cover with a lid and leave to infuse for 1 hour.
Step 2 Preheat oven to 150°C. Place eggs and egg yolks in a large bowl and beat together lightly. Strain over orange-infused milk. Gently beat mixture together until well combined. Strain mixture through a sieve.
Step 3 Pour into ramekins, fill to the top. Place in a roasting dish and half-fill roasting dish with hot water. Place dish in oven and bake for 40 minutes until custards are lightly set but gently wobble. Remove from oven. Leave to cool.
Step 4 Top with a spoonful of yoghurt, orange zest and grated dark chocolate. Serve chilled.