How to make Orange Caramel Custard With Saffron -
Orange and Saffron Crème Caramel.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Oranges (संतरे), Milk (दूध)
Cuisine : French
Course : Desserts
For more recipes related to Orange Caramel Custard With Saffron checkout Oranges in Spiced Caramel, Orange Malpua, Stewed Oranges with Icecream, Orange and Olive Oil Cake . You can also find more Desserts recipes like Chocolate Cupcakes Raw Mango Pie Kesar Pista Badam Ice Cream Kesari Shrikhand
Orange Caramel Custard With Saffron Recipe Card
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.
Prep Time : 16-20 minutes
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Orange Caramel Custard With Saffron Recipe
Oranges 1
Milk a few strands
Milk 2 1/2 cups
Eggs 5
Orange juice 2 tablespoons
Sugar 7 tablespoons
Vanilla essence a few drops
Sugar for caramel 2 1/2 teaspoons
Method
Step 1
Peel orange segments, deseed and slit in the center horizontally. Chop half of them.
Step 2
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.
Step 3
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 4
Gradually add warm milk and mix so that all the sugar is dissolved. Strain the mixture into a bowl.
Step 5
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 6
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.
Step 7
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.
Step 8
Serve chilled.
Nutrition Info
Calories : 1189 Kcal
Carbohydrates : 125.3 gm
Protein : 50.5 gm
Fat : 54.1 gm
Other : Riboflavin- 1.9mg
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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.
