How to make Orange and Creme Caramel - Orange lends its delightful flavour to the ever favourite crème caramel

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Orange compote, Orange rind (ऑरेन्ज पील / संतरे का छिलका)

Cuisine : French

Course : Desserts

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Orange and Creme Caramel

French cuisine consists of cooking traditions and practices from France. At one time French cuisine was heavily influenced by Italian cuisine.  It was in the 17th century that some chefs led a movement that developed France’s own indigenous style by shifting it away from its foreign influences. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations.
French cuisine was codified in the 20th century as the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education. 
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.

You can also find more Desserts recipes like Plum and Grape Tea Cake, Casari, Walnut Chocolate Fudge, Chocolate Wontons.

Orange and Creme Caramel Recipe Card

Orange and Creme Caramel
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Prep Time : 0-5 minutes

Cook time : 3.30-4 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Orange and Creme Caramel Recipe

  • Orange compote ½ cup

  • Orange rind 2 tablespoons

  • Rum 120 millilitres

  • Milk 7 cups

  • vanilla essence 1½ teaspoons

  • Eggs 8

  • Egg yolks 8

  • Castor sugar (caster sugar) 160 grams

  • Caramel

  • Castor sugar (caster sugar) 240 grams

Method

Step 1

Heat milk in a non-stick pan, add vanilla essence, rum and orange compote and let it come to a boil.

Step 2

Take the pan off the heat, cover with a lid and let the flavours infuse for at least for thirty minutes.

Step 3

Preheat oven to 150° C.

Step 4

To make the caramel, heat sugar with one fourth cup water in a non-stick pan and cook till the sugar caramelizes.

Step 5

Pour the caramel equally in four ramekin moulds. Set aside for two to five minutes.

Step 6

Break the eggs into a bowl, add egg yolks and sugar and beat till well combined.

Step 7

Add the milk and rum and whisk well. Strain the mixture into a large bowl and pour into the ramekin moulds. Cover the moulds with aluminium foil.

Step 8

Pour some water into a baking tray. Place the moulds in the water bath, place the tray in the preheated oven and bake for twenty-five to thirty minutes.

Step 9

Remove from oven and cool down to room temperature.

Step 10

Remove from the moulds, place them on individual serving plates and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.