Orange and Creme Caramel Orange lends its delightful flavour to the ever favourite crème caramel This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 17 Aug 2015 in Recipes Course New Update 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 Advertisment 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 Advertisment Heat milk in a non-stick pan, add vanilla essence, rum and orange compote and let it come to a boil. Take the pan off the heat, cover with a lid and let the flavours infuse for at least for thirty minutes. Preheat oven to 150° C. To make the caramel, heat sugar with one fourth cup water in a non-stick pan and cook till the sugar caramelizes. Pour the caramel equally in four ramekin moulds. Set aside for two to five minutes. Break the eggs into a bowl, add egg yolks and sugar and beat till well combined. 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. 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. Remove from oven and cool down to room temperature. 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 #Castor sugar (caster sugar) #Egg yolks #Eggs #Milk #Orange rind #Rum Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article