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Orange and Creme Caramel

Orange lends its delightful flavour to the ever favourite crème caramel This is a Sanjeev Kapoor exclusive recipe.

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Orange and Creme Caramel
Main Ingredients Orange compote, Orange rind
Cuisine French
Course Desserts
Prep Time 0-5 minutes
Cook time 3.30-4 hour
Serve 4
Taste Sweet
Level of Cooking Moderate
Others Veg
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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

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  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

Calories 3277
Carbohydrates 103.5
Protein 456.9
Fat 115.3
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