Orange and Creme Caramel

Ingredients list for Orange and Creme Caramel

• ½ cup Orange compote
• 2 tablespoons Orange rind
• 120 millilitres Rum
• 7 cups Milk
• 1½ teaspoons vanilla essence
• 8 Eggs
• 8 Egg yolks
• 160 grams Castor sugar (caster sugar)
• Caramel
• 240 grams Castor sugar (caster sugar)

Method

1. Heat milk in a non-stick pan, add vanilla essence, rum and orange compote and let it come to a boil.
2. Take the pan off the heat, cover with a lid and let the flavours infuse for at least for thirty minutes.
3. Preheat oven to 150° C.
4. To make the caramel, heat sugar with one fourth cup water in a non-stick pan and cook till the sugar caramelizes.
5. Pour the caramel equally in four ramekin moulds. Set aside for two to five minutes.
6. Break the eggs into a bowl, add egg yolks and sugar and beat till well combined.
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.
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.
9. Remove from oven and cool down to room temperature.
10. Remove from the moulds, place them on individual serving plates and serve immediately.

Nutrition Info