Orange Creme Caramel Recipe

Orange Creme Caramel Recipe

Ingredients : Serves 4

1 orange
175 g/6 oz caster (superfine) sugar
45 ml/3 tbsp water
500 ml/ 17 fl oz milk
2.5 cm/1 in piece of cinnamon stick
3 cloves
2 eggs
1 egg yolk
5 ml/1 tsp vanilla essence (extract)

Method :

Use a vegetable peeler to pare off a strip of orange rind from round the centre of the orange, then cut it into fine julienne strips. Finely grate the remaining orange rind. Place in a bowl and pour over some boiling water, then leave to soak. Place 100 g/4 oz/0.5 cup of the sugar in a saucepan with the water and stir over a gentle heat until the sugar has dissolved. Raise the heat and boil without stirring for about 5 minutes until the syrup turns golden. While it is boiling, drain the orange rind, pat dry on kitchen paper (paper towels) and divide between four ramekin dishes (custard cups). Once the caramel is ready, pour it into the dishes and set aside.

To make the custard, put the milk, grated orange rind, cinnamon and cloves in a saucepan and bring almost to the boil. Remove from the heat, cover and leave to stand for 20 minutes. Strain and discard the spices and orange rind. Beat the eggs, egg yolk, vanilla and remaining sugar until blended but not too frothy, then whisk in the warm milk. Divide between the ramekin dishes. Stand them in a large baking tin (pan) and add enough boiling water to come half-way up the side of the dishes. Bake in a preheated oven at 160C/325F/gas mark 3 for about 50 minutes until the custards are just set around the edges. Leave to cool in the water for 1 hour, then loosen round the edges with a knife and turn out on to serving plates.

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