Orange crème caramel
- Published: 28 Feb 05
- Updated: 18 Mar 24
This crème caramel recipe uses the zest of an orange to give a fresh, citrus flavour.
- Serves 6
- Takes 1 hour to make, plus chilling
Advertisement
Ingredients
- 150ml full-fat milk
- 300ml single cream
- Zest of 1 unwaxed orange, pared in 1 strip
- 180g caster sugar
- 4 organic free-range eggs
- Orange zest and angelica, to decorate (optional)
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Put the milk and cream into a pan and add the orange zest. Bring just to the boil, then set aside for 30 minutes to infuse.
- Meanwhile, put 150g sugar into a heavy-based pan with 2 tablespoons water and dissolve over a low heat. Continue cooking until it is a golden caramel colour. Divide between 6 x 125ml ramekins, tilting them to cover the bases. Set aside to cool.
- Preheat the oven to 150ºC/fan130ºC/gas 2. In a small bowl, beat the eggs lightly with the remaining sugar. Strain the cream into the eggs, discarding the zest, and stir well. Pour the mixture into the ramekins, then place in a large roasting tray. Pour in hot water until halfway up the ramekins’ sides. Cook for 30-35 minutes, until firm but with a wobble. Cool, then chill for at least 3 hours.
- Loosen each crème caramel with a knife and invert onto a plate. Decorate with twists of orange zest and angelica.
Recipe continues after advertising
Advertisement
- Recipe from March 2005 Issue
Nutrition
Nutrition: per serving
- Calories
- 296kcals
- Fat
- 15g (7.9g saturated)
- Protein
- 7.5g
- Carbohydrates
- 35.4g (35.4g sugar)
- Salt
- 0.2g
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
SubscribeUnleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter