Bring Out The Chef in You With Orange Crème CaramelBack
Crème caramel is the crème de la crème of desserts. And it tastes even better when infused with the zesty flavors of orange. The sweetness of the caramel gets an extra punch with the orange flavor. This creamy dessert is a surefire crowd pleaser. Try it and we guarantee your whole family will love it.
Orange Creme Caramel
- 1 cup caster sugar
- 1 cup milk
- 300ml cream
- 2 teaspoon orange zest
- 1/4 cup caster sugar, extra
- 3 free range eggs
- 3 egg yolks
- 1 orange, segmented
- 125g strawberries, quartered
Preheat your oven to 160C or 140C fan. Line a baking dish with a folded tea towel. Place sugar in a medium saucepan with 1/4 cup water. Stir over low heat, without boiling, until sugar has dissolved. Increase heat slightly and bring to the boil. Cook, without stirring, for about 7 minutes, or until mixture is a deep golden-caramel color. Use a wet pastry brush to brush away any crystals from the side of the pan.
Stand a 20cm round cake tin in the lined baking dish, and pour the caramel over the base of the cake tin (take care as the tin will get hot). Set aside to cool completely.
Combine milk, cream and orange zest in a saucepan. Bring to the boil, then immediately turn off the heat. Let it stand for 5 minutes.
Whisk extra sugar, eggs and yolks until combined. Pour milk mixture onto egg mixture, stirring constantly. Strain the custard into cake tin over the caramel. Pour hot water around the tin to come halfway up the sides. Bake for 40 minutes, or until set. Cool completely, then refrigerate overnight. Turn out onto a serving plate and cut into wedges. Serve with segmented orange and strawberries.
Image courtesy: shutterstock.com