6 x 50 g Carte D'Or Salted Caramel Ice Cream (150 g / 300 ml)
65 g unsalted butter, plus a little extra
65 g caster sugar
2 medium eggs
85 g plain flour, plus a little extra
1/4 tsp baking powder
zest 1 large orange
2 tsp orange juice
1/4 tsp vanilla extract
pinch of salt
2 tsp caramel sauce, to serve (optional)
1 tsp icing sugar, to garnish
Pre-heat oven to 210c/190c fan. Prepare a 12 hole madeleine tin by melting some butter and brushing each hole generously with it. Then, sift over flour, turn upside down and tap to remove excess flour. Put tin in the fridge to chill.
Place butter in a small pot and heat until it is brown and nutty - Being careful not to burn-and immediately pour into a bowl to cool.
Add orange zest, orange juice and vanilla extract to butter. Whisk caster sugar, eggs and salt until thick, pale and fluffy. Sift flour and baking powder over eggs and sugar and fold in carefully. Now fold in the brown butter mixture.
Now divide the mixture between the holes and give it a couple of firm taps on the bench to even the mixture out. Place in oven and bake for 10 to 12 minutes until nicely risen, golden and firm to the touch.
Leave to cool for about 5 minutes before carefully easing them out with a small spatula. Dust them with icing sugar. Divide ice cream between serving glasses or bowls and serve with two madeleines per portion and caramel sauce, if desired.