Orange Crème Caramel

Updated: 9 April 2014 | Author: Bulla Dairy Foods

This will have them lining up

Method ( pre-heat oven 180c)

  1. Dissolve the sugar and orange juice over a low heat in a large saucepan stirring constantly until liquid boils. Reduce heat and simmer until a golden toffee is formed. Reserve toffee for garnish.
  2. Pour a little of the hot toffee into the base of 6 X 200ml ramekins.
  3. Whisk together the Bulla Cooking Cream, eggs, castor sugar and citrus zest and juice until well combined.
  4. Pour citrus cream mixture over the cooled toffee approx 7/8full.
  5. Place the ramekins into a baking dish filled 2/3 full with hot tap water and bake into the pre-heated oven 160c for 45- 50 minutes until set.
  6. Remove from oven and cool completely in the refrigerator until cold.

To Serve

  1. Slice the orange thinly and place the slices into the toffee with 2 tblsp water heat slowly over low heat until orange slices are clear.
  2. Place the Orange Crème Caramels onto individual serving plates, garnish with toffee oranges and serve.
Orange Crème Caramel

Ingredients (serves 6)

  • 600ml Cooking Cream
  • 100g castor sugar
  • 4 eggs
  • Zest & juice of 2 oranges
  • 300ml orange juice (additional)
  • 1 cup castor sugar (additional)
  • 1 orange, sliced

Toffee orange slices may be prepared up to 24 prior to serving. Store in an airtight container refrigerated.

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