Saturday, 14 February 2015

Orange Creme Caramel

This dessert serves 6 and should be made a day before you want to serve it ~
which makes it perfect for entertaining as all the work has done in advance.

Orange Creme Caramel

For the custard:
4 eggs
1 tbsp sugar
1/2C water
zest from 2 oranges
375 ml single cream

2 oranges - thinly cut the oranges to produce 6 slices
Place the orange slices into the ramekin.
Squeeze the rest of the oranges to produce 1/2 cup of juice for the caramel.

 To make the caramel, place 3/4 cup of sugar in a pan with
1/2 cup of orange juice over a low heat.
Once the sugar dissolve, increase the heat and let it bubble away 
until it turns into a dark amber liquid.

Pour the caramel into the base of the ramekins and set aside to cool.
Preheat the oven to 150C
Whisk together eggs and sugar in a large bowl, then whisk in cream,
water, salt and orange zest.
Pour custard through fine sieve into a bowl, pressing on and discarding solids.
Divide custard among ramekins and arrange ramekins in roasting pan. 
Carefully add enough hot water to pan to reach halfway up sides of ramekins.
 Bake in middle of oven until custard is just set (approx. 50 minutes)

No comments:

Post a Comment