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.
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