Orange Creme Caramel
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
- For the caramel
- 60 grams sugar
- 3 Tbsps Orange liqueur
- For the custard
- 300 milliliters milk
- 3 eggs
- 3 egg yolks
- 50 grams sugar
- 50 milliliters Orange juice
- 3 Tbsps Orange liqueur
- Orange zest (for garnish)
- 6 Soufflé dishes (or small ramekins)
Preparation steps
1.
Caramelize the sugar in a saucepan then carefully stir in the orange liqueur. Distribute between buttered soufflé dishes (or small ramekins) and let cool.
2.
For the custard: Whisk all ingredients together and distribute between the soufflé dishes.
3.
Place the dishes in a baking dish and add enough hot water to come halfway up the sides of the soufflé dishes. Bake in a preheated oven (180°C) (approximately 350°F) for about 45 minutes.
4.
Let the creme caramels cool for 2-3 minutes after cooking then loosen around the edges with a knife and invert onto serving plates. Garnish with orange zest.
5.
Serve cold or warm.
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