Orange flavoured Creme Caramel

This is one of my absaloute favourite desserts it is so light, sweet and smooth on the palette and instantly melts in your mouth. I personally could eat if for breakfast, lunch and supper, so if you too are a fan, but have never made it yourself, give it a try! here is the recipe:

This recipe gives the dessert a subtle orange flavour, the orange zest can be substituted for 3ml vanilla extract and the cointreu can be removed all together for a vanilla flavoured creme caramel.

Orange flavoured Creme Caramel (serves 6)

Ingredients:

for the creme:

• 3 eggs
• 3 egg yolks
• 60ml sugar
• 750ml milk
• zest of half an orange
• 15ml Cointreau (orange liquer)

for the caramel:

• 250ml sugar
• 250ml water



Ingredients



Method

To make the caramel:

1. Pour the sugar and the water into a heavy based pan, heat on low and stir making sure that all the sugar dissolves (DO NOT boil until all the sugar is dissolved)
2. Once the sugar has dissolved put the heat on high and allow to boil DON'T stir. (if sugar begins to darken on the sides of the pan brush with water)
3. Once the mixture turns into a light caramel colour, remove from the heat and pour into your dariole moulds or cake tin ( depending on the size you're making)

To make the Creme:

1. Preheat the oven to 160 degrees centigrade
2. Scald the milk and orange zest together in a saucepan.
3. Beat the eggs, egg yolk, sugar and cointreau together until combined.
4. Slowly add the scalded milk mixture to the egg mixture.
5. Strain the mixture through a sieve.
6. Make sure there are no bubbles or foam in the milk mixture, if there are, scoop them off with a metal spoon.
7. Pour the egg and milk mixture into the dariole moulds/cake tin and cover with foil.
8. Put the moulds/tin into a large oven-proof dish half filled with water, reaching halfway up the sides of the moulds.
9. Cook in the oven for 45mins (dariole moulds|) or 1 hour (cake tin)
10. When ready the creme caramel should be firm to the touch and to test, insert a knife and if it comes out clean it is ready, if not, leave it in the oven for a bit longer.
11. Allow to cool in the fridge before serving.
12. To unmould, slide a smooth bladed knife around the edge of the creme caramel

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