Orange Creme Caramel

By Published On: 9 May '21Last Updated: 29 Sep '21

A super simple basic no cream Orange Creme Caramel recipe which everyone seems to love. A dessert with style this Creme Caramel will fit any occasion perfectly.

Orange Creme Caramel

Happy Mother's Day 2021 and for sure I am aware Mother's Day is celebrated on different days around the globe. But in my part of the world it is celebrated on 9 May 2021 and today I dedicate this recipe to the most special person who taught me to make this deeply soul satisfying dessert called creme caramel and that is none other than my mum. This is a basic creme caramel recipe and she referred to this dessert as Egg Pudding or Egg Custard or Caramel Custard and I grew up eating it as Egg Pudding or Egg Custard or Caramel Custard. After I arrived in Australia, I saw it on the restaurant menus and it was called Creme Caramel or Creme Brulee. I gradually got used to calling it as Creme Caramel when I was out with friends however I still call this dessert as Caramel Custard at home because I make this dessert without the use of cream.

I did not know the origins of this dessert back in the day but I would think that it came to India when the British came to live in India. It is commonly believed that it was first served at Trinity College, Cambridge, England about 200 years ago. Further, there is some evidence that it came from France but unfortunately no one was able to prove it.

I like to think of this Caramel Custard as a distant old fashioned cousin of Creme Caramel and Creme Brulee (pronounced krem-brew-lay) because when we were growing up, we could not buy cream and hence my mum made this dessert with only four ingredients, eggs, milk, sugar and a flavouring of some kind and my mum always used nutmeg as the flavouring. I do not add cream to my Creme Caramel because I just love the texture of my Creme Caramel without the cream. If you are wondering if there is a difference between Creme Caramel and Crem Brulee, the difference is when the caramel coating is on the top it is Creme Brulee and when the caramel is on the bottom, it is Creme Caramel or flan.

To this basic recipe, I have added a little orange zest when making the custard to make it a slightly citrus flavoured dessert which I think is a lovely touch. You may add cinnamon, nutmeg or vanilla for the flavouring. I have also tasted recipes with Cointreau in it. Play around with the flavouring of your choice.

If you are looking for a simple dessert with great style on this Mother's Day, then Creme Caramel will fit this special occasion perfectly.

This post is a little late due to some family commitments but you can still make it and chill it for a few hours and it will be fine for dinner tonight.

If you have tried this recipe, I would love to hear your feedback. Please be sure to rate the recipe and/or leave a comment below. If you want to see more recipe inspirations, you can follow me on instagram @lavina_mendonsa.

Orange Creme Caramel

Orange Crème Caramel

Catherine Lavina Mendonsa
Caramel and custard are a match made in heaven. This is a basic no cream Crème Caramel recipe with a citrus twist which everyone seems to love.  Super simple to make for a special afternoon tea or for occasions and will delight everybody’s taste buds. Serve it chilled, so yum!
Prep Time 30 minutes
Cook Time 50 minutes
Resting and chilling time 1 day
Total Time 1 day 1 hour 20 minutes
Course Dessert
Cuisine Australian, French
Servings 6 people

Ingredients
  

Ingredients for Custard

  • 750 mL full cream milk
  • 2 tsp. orange zest
  • 5 large eggs
  • 100 g caster sugar or to taste
  • 6 ramekins

Ingredients for Caramel

  • 300 g caster sugar
  • 175 mL cold water

Instructions
 

  • Pre heat oven to 130°C fan forced or 150°C.
  • Prepare a shallow baking dish enough to hold 6 ramekins by lining the base with a tea towel.
  • To make custard, add milk to a medium saucepan. Stir in orange zest. Bring to the boil on medium heat, remove and set aside to infuse while you make the caramel.
  • To make caramel, add water to a medium saucepan and swirl to quote the base. Sprinkle sugar on the base. Stir over low heat until sugar dissolves. Stop stirring and cook caramel over low heat until the mixture turns to a deep golden amber colour and then turn off heat. This takes approximately 20 minutes. After 17 minutes when the caramel begins to colour, raise heat to medium, tilt the saucepan and rotate a couple of times so the caramel cooks evenly. Watch carefully once it has started to colour as the caramel cooks rapidly and it is easy to burn from here. Pour equal amount of caramel gently into the bases of ramekins. Using your heat proof gloves, tilt and swirl the caramel all around the base and half-way up the sides of the ramekins. Set aside while making custard.
  • Bring the infused milk to the boil on low heat. Whisk eggs and sugar for the custard in a large bowl till the sugar is dissolved. Pour hot milk in a steady stream over the egg mixture while stirring constantly. Do not whisk as whisking renders the custard frothy which we want to avoid. Strain the custard through a fine sieve into a jug.
  • Place the ramekins in the prepared baking dish. Pour custard on top of the caramel. Cover the ramekins with foil (optional). Add hot tap water (not boiling) to the baking dish to come ⅔rd of the way up the ramekins. Bake for approximately 45 to 50 minutes or until custard is set (see notes below). Remove ramekins carefully from the baking dish on to a wire rack and uncover if covered with foil. Cool for 3 hours and then cover the ramekins with cling wrap. Chill overnight in the refrigerator. When ready to serve, run a knife around the edge of each crème caramel ensuring you press against the ramekins, so the custard is not cut, place a plate on top and invert on to individual serving plates.
  • Serve with caramel juices garnished with orange segments or seasonal fruit.

Notes

  1. Do not work with caramel with children playing in the kitchen.
  2. When the caramel cools it hardens. To keep it from hardening too soon, place the ramekins in a very hot water bath until the caramel is ready to be poured into the ramekins.
  3. Covering the ramekins with foil ensures that the custard does not form a crust when baking.
  4. You know the pudding is ready when the edges are set but the centre has a slight wabble when you take it out of the oven.
  5. If you have difficulty releasing the caramel custard, place the ramekins in hot water for 2 minutes before inverting on to serving plates.
  6. This custard can be placed in the refrigerator for up to 2 days. As the texture becomes dense after 2 days, it is recommended you eat within the first 2 days of making this dessert.
  7. If there is any leftover hardened caramel in your saucepan, clean it by boiling water in it until the caramel is dissolved.
Keyword Caramel Custard, Creme Caramel, Egg Custard, Egg Pudding, Flan, Orange Creme Caramel
Lavina with Deliciously Indian

Hi, I’m Catherine!

I’m all about creating tasty Indian dishes with whatever’s on hand, even when I’m short on time or budget. I love turning simple ingredients into flavorful delights. Join me on this culinary adventure where we’ll explore the magic of Indian cuisine, one delicious dish at a time!

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