CRÈME CARAMEL WITH ORANGE
The Crème Caramel has been a popular dessert forever - well, maybe since some long-gone chef burnt a pot of custard and found that a base of overcooked sugar was a delightful improvement.
The scent of citrus in our Crème Caramel with Orange lifts the custard out of the ordinary. We tend to push the caramel a little to the bitter side of sweet and serve it with some seasonal orange segments to cut through the richness. The result is, we like to think, a simple dessert made elegant.
Make it in one large dish or in individual serving moulds. Either way you’ll have a winner.
Caren
CRÈME CARAMEL WITH ORANGE
Serves 6
2 oranges
125 ml water
220 gm caster sugar
250 ml pure cream
250 ml milk
1 teaspoon vanilla paste
3 eggs
2 egg yolks
70 gm caster sugar
Hot water
Preheat oven to 160°C. Have at the ready a 1 litre oven-proof mould or 6-8 individual moulds.
Pare the skin and pith from the oranges, retaining 2 x 5cm strips of peel. Segment the oranges, discard the membranes and set aside in the fridge.
Combine the water and 220gm sugar in a small saucepan over medium heat. Stir to dissolve the sugar then bring to the boil without stirring and cook until golden brown. If the caramel is too light in colour it will be too sweet; too dark and it will be too bitter. Take care towards the end when the bubbles begin to subside as it will burn easily.
Working quickly, pour the caramel into the mould/s and, using a cloth to protect your hands, swirl the mould/s until the base and sides are coated. Set aside.
Heat the cream, milk, vanilla and orange peel strips until the mixture just begins to simmer then set aside.
Beat the eggs, yolks and 70gm caster sugar until well combined. Stir in the slightly cooled cream mixture. Strain through a fine sieve into a jug.
Place the caramel-lined mould/s into a baking dish and pour the custard mixture into the mould/s. Put the baking dish in the oven then pour in hot water to come halfway up the side of the mould/s.
Bake the single mould for 40-45 minutes or the individual moulds for 30-35 minutes or until a knife inserted in the centre comes out clean. Cooking times will vary according to the size of the mould/s.
Remove the baking dish from the oven and carefully remove the mould/s from the dish. A broad, angled spatula or an egg slice can be used to help lift the hot mould/s out of the hot water. Set aside to cool, then cover and refrigerate overnight.
When ready to serve sit the mould/s in hot water for about a minute and then un-mould onto a platter or individual plates and serve with chilled orange segments.
