Orange Caramel Custard Recipe - Orange and Saffron Crème Caramel.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Milk, Eggs

Cuisine : Continental

Course : Desserts

Orange Caramel Custard

Orange Caramel Custard Recipe - how to make Orange Caramel Custard


Prep Time : 16-20 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Medium


  • Milk 2 1/2 cups

  • Eggs 5

  • Orange 1

  • Sugar 7 tablespoons

  • Orange juice 2 tablespoons

  • Vanilla essence a few drops

  • Saffron (kesar) a few strands

  • Sugar for caramel 2 1/2 teaspoons


Step 1

Peel orange segments, deseed and slit in the center horizontally. Chop half of them. Heat two and a half teaspoons of sugar and orange juice in a pan till caramalised. Pour into a jelly mould and rotate the mould so that the caramel spreads all over the mould. Warm milk. Break eggs, one by one into a bowl and beat lightly. Add sugar and beat lightly so that no air bubbles are formed. Add vanilla essence and mix.

Step 2

Gradually add warm milk and mix so that all the sugar is dissolved. Strain the mixture into a bowl. Preheat oven to 170°C. Pour the milk-egg mixture into the prepared jelly mould. Add saffron and mix. Add chopped and full orange segments and mix lightly.

Step 3

Pour some water into a baking tray, place the mould in the tray, cover with a greaseproof paper so that a crust does not form on top. Place the tray in the preheated oven and bake at 170°C for thirty to forty minutes. Once done let it cool before turning it out onto a serving dish. Serve chilled.

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