Orange and Creme Caramel: | How to make Orange and Creme Caramel:

By Sangeeta Chaudhary  |  15th Sep 2015  |  
5 from 1 review Rate It!
  • Orange and Creme Caramel:, How to make Orange and Creme Caramel:
Orange and Creme Caramel:by Sangeeta Chaudhary
  • Prep Time


  • Cook Time


  • Serves





Video for key ingredients

  • Homemade Short Crust Pastry

About Orange and Creme Caramel: Recipe

Sanjeev Kapoor,Martha Stuart and Curtis Stone.

Orange and Creme Caramel: is an aromatic, flavorful and delicious dish which is very much popular in Fusion. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Orange and Creme Caramel: is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Orange and Creme Caramel: at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only few minute for the preparation and 40 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Orange and Creme Caramel: by Sangeeta Chaudhary in step by step with pictures so you can easily learn how to cook the perfect Orange and Creme Caramel: at your home without any difficulties. Orange and Creme Caramel: is one of the representative dishes of Fusion which you can serve in any special occasions.

Orange and Creme Caramel:

Ingredients to make Orange and Creme Caramel:

  • 1 cup +1/4 cup extra Caster sugar
  • 1 cup Milk 300 ml
  • 300 ml thickened cream
  • 2 tsp orange zest
  • 3 Free Range eggs
  • 3 egg yolks
  • Orange compote to serve

How to make Orange and Creme Caramel:

  1. Preheat oven to 160°C .
  2. Place sugar in a medium saucepan with ¼ cup water. Stir over low heat, without boiling, until sugar has dissolved.
  3. Increase heat slightly and bring to the boil. Cook, without stirring, for about 7 mins, or until mixture is a deep golden-caramel colour. Use a wet pastry brush to brush away any crystals from the side of the pan.
  4. Place 4 ramekins in a baking tray and pour the caramel over the base of the each ramekin (take care as it's hot). Set aside to cool completely.
  5. Combine milk, cream and orange zest in a saucepan. Bring to the boil, then immediately turn off the heat. Stand for 5 mins.
  6. Whisk extra sugar, eggs and yolks until combined. Pour milk mixture into egg mixture, stirring constantly. Strain the custard into cake tin over the caramel. Pour hot water around the tin to come halfway up the sides. Bake for 40 mins, or u

My Tip:

Serve with orange compote .

Reviews for Orange and Creme Caramel: (1)

Madhuchanda Sharma2 years ago

hi, what do you mean by thickened cream? it has to be cooked first?