Cointreau® creme caramel

    3 hours

    This is a rich creme caramel that's flavoured with Cointreau® orange liqueur. Serve with fresh orange segments for an elegant dessert.

    jean.isacke

    Dorset, England, UK
    1 person made this

    Ingredients
    Serves: 6 

    • Caramel
    • 75g granulated sugar
    • 2 tablespoons water
    • Creme
    • 700ml milk
    • 2 oranges -zested, peeled and segmented
    • 1 vanilla pod
    • 100g caster sugar
    • 4 whole eggs
    • 4 egg yolks
    • 3 tablespoons orange liqueur, such as Cointreau®

    Method
    Prep:20min  ›  Cook:40min  ›  Extra time:2hr chilling  ›  Ready in:3hr 

    1. Preheat oven to 160 C / Gas 3.
    2. Stir sugar and water together in a heavy-bottomed saucepan until sugar has dissolved; bring to the boil, without stirring, until dark brown in colour. Immediately pour the caramel into a baking dish, swirling it around to coat the bottom. Set dish aside to allow the caramel to set.
    3. Place milk, orange zest and vanilla pod in a saucepan; heat over low heat until just below simmering point.
    4. Whisk eggs, egg yolks and sugar together in a bowl; remove vanilla pod and pour hot milk onto egg mixture, stirring continuously. Add liqueur, then pour mixture through a sieve on top of the hardened caramel.
    5. Place dish in a roasting tin; fill the tin half-way with boiling water and bake in preheated oven for about 40 minutes, or until just set.
    6. Chill the dessert in the fridge for at least for 2 hours; run a palette knife around the edges of the dish and turn out onto a serving platter.
    7. Arrange the fresh orange segments around the creme caramel and serve.

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