Orange Crème Caramel

Caramel and custard are a match made in heaven. This is a basic no cream Crème
Caramel recipe with a citrus twist which everyone seems to love. Super simple
to make for a special afternoon tea or for occasions and will delight
everybody’s taste buds. Serve it chilled, so yum!

Servings: 6 people

Author:

Prep Time
30 minutes

Cook Time
50 minutes

Resting and chilling time
1 day

Total Time
1 day, 1 hour, 20 minutes

Course:

Dessert

Cuisine:

French Australian

Keywords:

flan Egg Pudding egg custard Caramel custard Creme Caramel Orange Creme Caramel

Instructions

1 Pre heat oven to 130°C fan forced or 150°C.
2 Prepare a shallow baking dish enough to hold 6 ramekins by lining the base with
a tea towel.
3 To make custard, add milk to a medium saucepan. Stir in orange zest. Bring to
the boil on medium heat, remove and set aside to infuse while you make the
caramel.
4 To make caramel, add water to a medium saucepan and swirl to quote the base.
Sprinkle sugar on the base. Stir over low heat until sugar dissolves. Stop
stirring and cook caramel over low heat until the mixture turns to a deep golden
amber colour and then turn off heat. This takes approximately 20 minutes. After
17 minutes when the caramel begins to colour, raise heat to medium, tilt the
saucepan and rotate a couple of times so the caramel cooks evenly. Watch
carefully once it has started to colour as the caramel cooks rapidly and it is
easy to burn from here. Pour equal amount of caramel gently into the bases of
ramekins. Using your heat proof gloves, tilt and swirl the caramel all around
the base and half-way up the sides of the ramekins. Set aside while making
custard.
5 Bring the infused milk to the boil on low heat. Whisk eggs and sugar for the
custard in a large bowl till the sugar is dissolved. Pour hot milk in a steady
stream over the egg mixture while stirring constantly. Do not whisk as whisking
renders the custard frothy which we want to avoid. Strain the custard through a
fine sieve into a jug.
6 Place the ramekins in the prepared baking dish. Pour custard on top of the
caramel. Cover the ramekins with foil (optional). Add hot tap water (not
boiling) to the baking dish to come ⅔rd of the way up the ramekins. Bake for
approximately 45 to 50 minutes or until custard is set (see notes below). Remove
ramekins carefully from the baking dish on to a wire rack and uncover if covered
with foil. Cool for 3 hours and then cover the ramekins with cling wrap. Chill
overnight in the refrigerator. When ready to serve, run a knife around the edge
of each crème caramel ensuring you press against the ramekins, so the custard is
not cut, place a plate on top and invert on to individual serving plates.
7 Serve with caramel juices garnished with orange segments or seasonal fruit.

Orange Crème Caramel

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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