Wow your friends and family with this vibrant and easy to make citrus twist on a crème caramel. The fruity flavour from the oranges combines perfectly with the texture in this sweet dessert.
1 person made this
225g caster sugar
4 egg yolks
orange liqueur to taste
Method Prep:20min › Cook:40min › Ready in:1hr
In a frying pan, gently melt half of the caster and let it brown. Pour this caramelised sugar into four individual ovenproof ramekins and swirl to distribute sugar evenly.
In a medium bowl, beat together the eggs, egg yolks, the remaining sugar and the milk. Grate the zest of one orange into this mixture and ensure that all the ingredients are well blended. Gently pour this mixture equally into the four ramekins.
Cover each of the ramekins with tin foil and prick the foil once with a fork to allow for steam to escape.
Place ramekins in a large, flat bottomed saucepan and carefully pour water up two-thirds the depth of the ramekins.
Bring water to a low simmer and cook for about 40 minutes (don't let the water boil) until the custard is firm.
Peel and segment the oranges and combine with the liqueur. Set aside.
Once the custard is set, remove the ramekins from the water and set aside to cool.
To serve, gently flip the cooled ramekin dishes upside down onto a plate and decorate with the orange and liqueur mixture.