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Orange crème caramel

Recipe from: 9/1/1999 12:00:00 AM
Ingredients 15
Servings 6
Time 30 minutes plus infusing and chilling


  • 220
    castor sugar
  • 250
  • 1
    lemon, juice
  • 300
  • 150
  • 1
    orange, grated rind
  • 30
    castor sugar
  • 2
    large eggs
  • 2
    egg yolks
  • 250
    freshly squeezed and strained orange juice
  • excess caramel
  • brandied kumquats and orange rind (optional)


35 minutes
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.

Read more on: bake  |  fruit

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