Zespri Gold Dream

Preheat the oven to 325°F (160°C) and lightly grease four individual ramekins or a medium baking dish. Place the prepared ramekins inside a deep roasting pan for the water bath.

Halve and juice the oranges to yield approximately 3/4 cup of fresh orange juice, then zest one orange and set both aside. Peel and seed the papaya, then cut it into small chunks.

Blend the papaya chunks until completely smooth, then strain the puree through a fine mesh sieve to remove any fibrous bits and achieve a silky texture.

In a mixing bowl, whisk together the eggs, sugar, orange juice, orange zest, and strained papaya puree until the sugar is fully dissolved and the mixture is smooth and uniform in color.

Pour the custard mixture evenly into the prepared ramekins, filling each about three-quarters full. Skim off any surface foam with a spoon for a clean finish.

Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins, creating a bain-marie to ensure gentle, even cooking.

Transfer the roasting pan to the oven and bake for 40 to 45 minutes, until the custards are just set with a slight wobble in the center when gently shaken.

Remove the ramekins from the water bath and allow them to cool to room temperature, then refrigerate for at least 2 hours before serving chilled, optionally garnished with thin orange slices or fresh papaya.