Orange Creme Caramels Elegant and Easy
Indulge in the decadence of Orange Crème Caramels—a dessert that is as elegant as it is effortless to make. Perfectly balancing the rich creaminess of a classic French crème caramel with the lively zest of fresh oranges, this recipe creates a silky custard infused with citrus and vanilla undertones. The caramel, a deep amber glaze perched beneath the custard, transforms into a luscious sauce when inverted onto a plate, delivering a show-stopping presentation. With a simple water bath technique ensuring perfect texture, this dessert is ideal for dinner parties or intimate gatherings. Prep it ahead to chill overnight and delight your guests with a luxurious treat that’s bursting with fresh orange flavor. Keywords: orange crème caramel, easy dessert recipe, citrus custard, elegant dinner party dessert, make-ahead caramel dessert.
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Recipe Information
Ingredients
- 200 g Granulated sugar
- 60 ml Water
- 1 tablespoon Orange zest
- 60 ml Orange juice, freshly squeezed
- 500 ml Whole milk
- 120 ml Heavy cream
- 100 g Granulated sugar (for custard)
- 1 teaspoon Vanilla extract
- 3 large Eggs
- 2 large Egg yolks
Instructions
Preheat the oven to 150°C (300°F). Place a kitchen towel in a large baking dish or roasting pan to prevent the ramekins from slipping.
To make the caramel, combine 200g sugar and 60ml water in a saucepan over medium heat. Cook, swirling the pan occasionally, until the mixture turns a deep amber color. Do not stir or it may crystallize.
Quickly pour the caramel into 6 small ramekins, tilting each to evenly coat the bottom. Set aside to cool and harden.
In a saucepan, combine the 500ml milk, 120ml heavy cream, 100g sugar, and orange zest. Heat over medium-low heat until just simmering. Remove from heat, cover, and let steep for 10 minutes to infuse the orange flavor.
In a mixing bowl, whisk together 3 large eggs, 2 large egg yolks, and 1 teaspoon vanilla extract. Gradually add the warm milk mixture, whisking constantly to avoid cooking the eggs.
Stir in 60ml of freshly squeezed orange juice for a bright citrus flavor.
Strain the custard mixture through a fine-mesh sieve into a pouring jug to remove the orange zest and any egg solids. This ensures a silky-smooth custard.
Divide the custard mixture evenly among the ramekins, pouring gently over the hardened caramel.
Place the filled ramekins in the prepared baking dish. Carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins, creating a water bath that will gently cook the custard.
Bake in the preheated oven for 40-45 minutes, or until the custards are set but still have a slight jiggle in the center when shaken.
Remove the ramekins from the water bath and let them cool to room temperature. Then cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
To serve, run a thin knife around the edge of each ramekin to loosen the custard. Invert onto a serving plate and let the caramel sauce flow over the top. Enjoy this luxurious dessert!
Nutrition Facts
Calories |
379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 183 mg | 61% | |
| Sodium | 82 mg | 4% | |
| Total Carbohydrate | 55.9 g | 20% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 55.3 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 123 mg | 9% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 178 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
