Advertisment

Orange Caramel Custard With Saffron

Orange and Saffron Crème Caramel. This recipe has featured on the show Khanakhazana.

New Update
Orange Caramel Custard With Saffron
Main Ingredients Oranges, Milk
Cuisine French
Course Desserts
Prep Time 16-20 minutes
Cook time 51-60 minutes
Serve 4
Taste Sweet
Level of Cooking Moderate
Others Non Veg
Advertisment

Ingredients list for Orange Caramel Custard With Saffron

  • 1 Oranges
  • a few strands Milk
  • 2 1/2 cups Milk
  • 5 Eggs
  • 2 tablespoons Orange juice
  • 7 tablespoons Sugar
  • a few drops Vanilla essence
  • 2 1/2 teaspoons Sugar for caramel

Method

Advertisment
  1. Peel orange segments, deseed and slit in the center horizontally. Chop half of them.
  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.
  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.
  4. Gradually add warm milk and mix so that all the sugar is dissolved. Strain the mixture into a bowl.
  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.
  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.
  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.
  8. Serve chilled.

Nutrition Info

Calories 1189
Carbohydrates 125.3
Protein 50.5
Fat 54.1
Other Fiber Riboflavin- 1.9mg