Orange crème caramel
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Orange crème caramel
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INGREDIENTS
50 ml Water
170 g Caster sugar
500 ml Semi-skimmed milk
3 whole Whole egg(s)
1 whole Orange(s)
2 whole Star anise
1 whole Cinnamon stick(s)
 

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DIRECTIONS
01
Prepare the caramel : Melt the sugar in a heavy based saucepan over a low heat

02
Once you have a reddish-brown caramel, add the water a spoonful at a time

03
Once all of the water has been incorporated, pour the caramel into individual ramekins and set aside

04
For the rest of the recipe : Preheat the oven to 130°C

05
Place the milk, star anise and cinnamon stick in a saucepan

06
Grate in the zest of the orange

07
Slowly bring to the boil, allowing the flavours to infuse

08
Beat the eggs and sugar together in a bowl

09
Once the milk has come to the boil, remove the cinnamon stick and the star anise

10
Slowly whisk the hot milk into the eggs and sugar, mixing well

11
Pour the liquid on top of the caramel in the ramekins and then place in a large roasting tray

12
Pour in enough water the come halfway up the sides of the ramekins then carefully transfer to the oven and cook for 45 minutes

13
Remove from the oven and allow to cool

14
Refrigerate to ensure the dessert is served cold

15
To remove the crème caramels from their moulds, dip the ramekins into a shallow dish of hot water to loosen the edges

16
Turn the crème caramels out on to small plates to serve.

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