Caramel Custard

This is the classical French dessert which is very delicate to make and serve. Caramel Custard has been generations’ favorite. It takes about 30-40 minutes for preparation and total of 2 hours of cooking time and serves about 4 people.


• Zest of 4 Large Oranges

• 75g Castor Sugar

• 500ml milk ( you may try full fat )

• 120gms granulated sugar

• 3 large eggs

• 4 only egg yolks


1. First of all you may blend the orange zest and caster sugar to a fine powder. Use a good food processor for better results.

2. Now put this sugar and orange zest mix into a pan, put milk and warm everything together. Please stir the same on regular intervals and keep the heat below the simmering point. Now switch off the heat, cover the pan with a lid and leave to infuse for at least 45-60 minutes.

3. Now to prepare the caramel, put the granulated sugar into a heavy-based pan and add 3-4 tablespoons of cold water. Bring the heat to a simmer and cook slowly until the sugar has turned to a richly colored caramel.

4. Pour the caramel into the base of the small four moulds and set aside to cool for some time.

5. Preheat the oven to 150C/300F.

6. Mix the eggs and yolks into a bowl, beat lightly and then strain over the orange-infused milk. Gently beat the mixture together until well mixed. Remove any froth from the surface with a spoon and strain the mixture to make it smooth.

7. Ladle the mixture into the caramel-lined moulds and fill to the brim. Place them into a deep roasting tin and fill with hot but not boiling water, so that it rises up the outside of the molds by about three-quarters of the way up when done.

8. Carefully place the tin into the oven and loosely lay a sheet of tin foil flat over the surface of the moulds, but don’t secure it down. Bake in the oven until the custards are just set for about 35-40 minutes and lightly press a finger on the surface, or give them a little shake; they should gently wobble.

9. Remove from the oven, take out from the roasting tin and leave to cool. Cover each mould with a small sheet of cling film and chill in the fridge for at least two hours.

10. To take them off from mould. Run a bakery knife around the edge of the custard and upend onto individual, shallow dishes.

Your Orange Caramel Custard is ready for Christmas Party.

Mr. Baker

Mr. Baker

Who doesn’t want to know him…the provider of best recipes to us at TheInteriorDirectory.Com. Every time we receive some post from him, the heart fumbles & tumbles and you get onto a gastronomic journey with him…so it’s best to be in touch with him…


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