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Orange Caramel Custard

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Orange and Saffron Crème Caramel

This recipe has featured on the show Khanakhazana.

Preparation Time : 16-20 minutes

Cooking time : 51-60 minutes

Servings : 4

Orange Caramel Custard

Main Ingredients

Milk, Eggs

Cuisine

Continental

Course

Desserts

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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