How to make Orange Caramel Custard -

Caramel custard with orange juice and rind.

Sanjeev Kapoor

This recipe is from the book Any Time Temptations.

Main Ingredients : Orange Juice (ऑरेन्ज जूस / संतरे का रस), Sugar (चीनी)

Cuisine : Fusion

Course : Desserts

For more recipes related to Orange Caramel Custard checkout Orange And Chocochip Muffins, Orange Custard, Sticky Date Pudding, Santra Basundi . You can also find more Desserts recipes like Tiramisu Gulab Jamun Muffins Kesari Badam Kulfi How to Whip Cream

Orange Caramel Custard

Orange Caramel Custard Recipe Card


Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 6-10 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Orange Caramel Custard Recipe

  • Orange Juice

  • Sugar 1/2 cup

  • For orange custard

  • Orange rind 1 teaspoon

  • Orange juice 2 cups

  • Eggs 6

  • Sugar 5 tablespoons

  • candied peel


Step 1

Preheat the oven to 180°C. Boil the orange rind in half a cup of water for five minutes. Strain and cool Mix this liquid with the orange juice. Cut candied peel into thin strips. Break eggs and mix it lightly with the sugar.

Step 2

Make caramel by taking three tablespoons of water in a heavy bottom pan and adding half a cup of sugar to it. Cook till the sugar melts and turns golden brown remove from heat to avoid burning of sugar.

Step 3

Pour this caramel into individual cups and keep warm. Heat orange juice for three minutes and mix with the egg-sugar mixture mixing quickly to avoid cooking of eggs.

Step 4

Strain and pour this mixture into the caramel-lined cups. Cover with greaseproof paper. Arrange a tray in the preheated oven, pour boiling water into it.

Step 5

Place the covered cups in it and bake for thirty minutes. Allow to cool, place in refrigerator for two hours till properly chilled. De-mould and serve chilled garnished with strips of candied peel.

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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 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.