Name: Orange crème caramel
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 6 servings
Cuisine: Bake
Ingredients: caramel; 220.00 g castor sugar; 250.00 ml water; 1.00 lemon juice; 300.00 ml milk; 150.00 ml cream; 1.00 orange zest only; 30.00 g castor sugar; 2.00 eggs large; 2.00 eggs just the yolks; 250.00 ml orange freshly squeezed and strained; caramel; kumquats brandied

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Ingredients (13)

	caramel
220.00 g	castor sugar
250.00 ml	water
1.00	lemon juice

CUSTARD

300.00 ml	milk
150.00 ml	cream
1.00	orange — zest only
30.00 g	castor sugar
2.00	eggs — large
2.00	eggs — just the yolks

SAUCE

250.00 ml	orange — freshly squeezed and strained
	caramel
	kumquats — brandied

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Method:

1. Butter 6 ramekins.
2. Dissolve sugar in water and lemon juice over low heat, stirring continually. Increase heat and boil until golden brown, without stirring. Quickly pour into moulds and swirl around, returning excess to pan.
3. Retain excess and pour orange juice into saucepan, gently heating to combine. Stir until smooth and chill for 2 to 3 hours.
4. Very slowly bring milk, cream and rind to boiling point. Leave to infuse for a couple of hours.
5. Beat together castor sugar, eggs, and extra yolks in a bowl and pour over the milk mixture. Strain into moulds, leaving head room.
6. Place moulds in tin with hot water halfway up moulds. Cover with foil and bake in a preheated 160 ºC oven for about 35 minutes or until just set. Cool and chill overnight.
7. Cover each mould with a plate and turn upside down to empty. Pour a little sauce around. Serve with brandied kumquats and blanched orange rind.