Orange Caramel Custard Recipe - Orange and Saffron Crème Caramel.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Milk(दूध), Eggs(अंडे)

Cuisine : Continental

Course : Desserts

Orange Caramel Custard

This term Continental cuisine refers to the food eaten in the European countries. Under the mantle of Continental food come the British, American, Italian, New Zealand, Armenian, Hungarian, Russian and many other European cuisines.
Continental cuisines use less chilllies and very little spices. Instead fresh herbs and dairy products form an important part of continental dishes.  The cooking methods are mostly stewing, grilling and roasting which make the food low in calories as they use very less fat. Continental food use mostly items high in proteins like milk, cheese, eggs and meats.

For more recipes related to Orange Caramel Custard checkout Kesari Indrayani , Coconut Bread Pudding , Coconut Custard , Chennar Payesh . You can also find more Desserts recipes like Gehun Ka Halwa, Ice Cream Sandwich, Chocolate Chips And Jaggery Pancake, Banana Cake. Or try out these recipes from Continental Cuisine like Sesame Tofu , Grilled Chicken, Citrus Tea Cooler, White Chocolate Mousse with Stewed Strawberries.

Orange Caramel Custard Recipe - how to make Orange Caramel Custard

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Prep Time : 16-20 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • 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

Method

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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