Ingredients with Measurements:
- 1 cup granulated sugar
- 1/4 cup water
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup freshly squeezed orange juice
- 1 tablespoon orange zest
- 6 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Special equipment needed:
- 6 ramekins
- Large baking dish
- Whisk
- Saucepan
- Candy thermometer
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a saucepan, combine 1 cup of granulated sugar and 1/4 cup of water. Cook over medium heat, stirring occasionally, until the sugar dissolves.
3. Increase the heat to high and cook without stirring until the mixture turns a deep amber color, about 5-7 minutes.
4. Immediately pour the caramel into the bottom of 6 ramekins, swirling to coat the bottom evenly. Set aside.
5. In a large bowl, whisk together 2 cups of heavy cream, 1 cup of whole milk, 1/2 cup of freshly squeezed orange juice, 1 tablespoon of orange zest, 6 large eggs, 1/2 cup of granulated sugar, 1 teaspoon of vanilla extract, and a pinch of salt until well combined.
6. Pour the mixture over the caramel in the ramekins.
7. Place the ramekins in a large baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
8. Bake for 45-50 minutes, or until the custard is set but still jiggles slightly in the center.
9. Remove the ramekins from the water bath and let cool to room temperature.
10. Cover each ramekin with plastic wrap and refrigerate for at least 2 hours, or overnight.
11. To serve, run a knife around the edge of each ramekin and invert onto a plate. Serve chilled.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
325°F
Serving size:
6 servings
Nutritional information:
Calories: 470
Fat: 33g
Carbohydrates: 39g
Protein: 7g
Sodium: 110mg
Sugar: 38g
Substitutions for ingredients:
- You can use any type of citrus juice and zest in place of the orange juice and zest.
- You can use half-and-half or milk instead of heavy cream for a lighter version.
Variations:
- Add a tablespoon of Grand Marnier or other orange liqueur to the custard mixture for an extra kick of flavor.
- Top each ramekin with whipped cream and a sprinkle of orange zest before serving.
Tips and tricks:
- Be careful when making the caramel, as it can burn quickly.
- Make sure to let the custard cool completely before refrigerating to prevent condensation from forming on top.
- You can make the custard a day ahead of time and keep it in the refrigerator until ready to serve.
Storage instructions:
Cover each ramekin with plastic wrap and refrigerate for up to 3 days.
Reheating instructions:
Serve chilled.
Presentation ideas:
Serve the Orange Crème Caramel on a white plate with a drizzle of caramel sauce and a sprig of mint.
Garnishes:
Whipped cream and orange zest.
Pairings:
Pair with a glass of sparkling wine or a cup of coffee.
Suggested side dishes:
Serve with fresh fruit or a light salad.
Troubleshooting advice:
- If the custard doesn't set, try baking it for an additional 5-10 minutes.
- If the caramel hardens too quickly, try adding a tablespoon of water to the mixture to thin it out.
Food safety advice:
Make sure to cook the custard to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Crème caramel, also known as flan, is a popular dessert in many countries around the world. It originated in Europe in the 17th century and has since become a staple in French, Spanish, and Latin American cuisine.
Flavor profiles:
The Orange Crème Caramel has a rich and creamy texture with a sweet and tangy flavor from the orange juice and zest.
Serving suggestions:
Serve the Orange Crème Caramel as a light and refreshing dessert after a heavy meal.
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Taste: Citrusy, Sweet, Creamy, Caramelized