Orange creme caramel

    (6)
    1 hour 15 min

    These individual creme caramel desserts are flavoured with orange liqueur and make a gorgeous dessert for special occasions, such as Christmas or New year.


    1 person made this

    Ingredients
    Serves: 6 

    • 4 eggs
    • 5 egg yolks
    • 200g caster sugar
    • 700ml double cream
    • 250ml single cream
    • 1 vanilla bean, split and scraped
    • peel of 1 orange
    • 1 tablespoon orange liqueur (such as Cointreau®)

    Method
    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat oven to 180 C / Gas 4.
    2. In a medium bowl, beat eggs and yolks. Beat in sugar until smooth; set aside.
    3. In a large saucepan over medium heat, combine double cream, single cream, the vanilla bean and its scrapings and the peel of one orange. Heat until bubbles form at edges of liquid, reduce heat to low and simmer 15 minutes. Beat hot cream into egg mixture, a little at a time, until all is incorporated. Stir in orange liqueur. Pour into 6 individual ramekins.
    4. Line a roasting tin with a clean, damp drying cloth. Place filled ramekins on drying cloth; transfer roasting tin on middle shelf of oven. Fill roasting tin with boiling water to reach halfway up the sides of the ramekins.
    5. Bake in preheated oven 45 to 60 minutes, until set. Let cool completely before serving.

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    Reviews & ratings
    Average global rating:
    (6)

    Reviews in English (3)

    by
    20

    IT WAS PRETTY AND I LIKED IT BUT IT WASN'T AS GOOD AS Flan II  -  17 Oct 2007  (Review from Allrecipes US | Canada)

    by
    1

    Creamy and light. I had printed this out over a year ago and finally made it yesterday. I loved that it has heavy cream and half & half in it, this made it much creamier than most other flans. It is very good but a bit too eggy. I'll make this again but tweak it a bit.  -  03 Mar 2013  (Review from Allrecipes US | Canada)

    by
    0

    This was a very good recipe. I don't keep orange liqueur or vanilla beans on hand, so I replaced those with vanilla and lemon extracts and it still turned out very tasty. I would not recommend baking only for 45 minutes. Even using ramekins, we had to bake the full 60 minutes for them to set. The top may seem "set" after 45 minutes but the base could still be fluid. The eggs make this flan not as heavy as some of the richer flan recipes, but subsequently, it's not as smooth, which is okay, the flavor is still good.  -  03 Jun 2013  (Review from Allrecipes US | Canada)