Orange crème caramels

orange crème caramels
6 Item
1H 20M



1.Preheat oven to 160°C (140°C fan-forced).
2.Combine ¾ cup of the sugar with the water in medium heavy-based saucepan, stir over low heat, without boiling, until sugar dissolves. Bring to a boil, boil, uncovered, without stirring, until mixture is caramel in colour. Remove from heat, add juice (some of the toffee will set, stir over low heat until toffee melts). Divide mixture among six ½-cup (125ml) ovenproof dishes.
3.Bring milk to a boil in small saucepan. Whisk remaining sugar, eggs, egg yolks and extract in medium bowl, whisk hot milk gradually into egg mixture. Stir in the rind, pour mixture over toffee in dishes.
4.Place dishes in medium baking dish, add enough boiling water to come halfway up the sides of dishes. Bake about 45 minutes or until custards set. Remove dishes from baking dish, cool 10 minutes then cover, refrigerate overnight.
5.Using fingers, gently ease each custard away from side of dish then invert onto individual serving plates.

This dessert is pure bliss . Creamy orange custard with a quintessential toffee topping.


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