Orange caramel creams

  • Yield : 6 ramekins
  • Servings : 6
  • Prep Time : 15m
  • Cook Time : 30m
  • Ready In : 1m

Orange caramel creams
Orange caramel creams is a creme caramel made with fresh oranges instead of milk that is normally used to make this national dish of Spain.


Step 1

Preheat the oven to 160ºC . Put six ramekins into a small roasting tin and bring a litre of water to the boil. Pour the water into the roasting tin.

Step 2

For the caramel, put the sugar and water into a small, heavy-based pan and leave over a very low heat until the sugar has completely dissolved. Then increase the heat to high and leave to boil rapidly without stirring, until the syrup has turned into a brick-red caramel. Remove from the heat and quickly pour a little into the base of each dish, twisting to coat the bottom and slightly up the sides. Be careful because the dishes might be hot.

Step 3

Finely grate the zest from 2 of the oranges, then squeeze the juice from them into a bowl. Measure 400ml into a pan. Add the orange zest and caster sugar and bring to the boil over a low heat, stirring now and then to dissolve the sugar.

Step 4

Meanwhile, put the egg yolks and whole eggs into a mixing bowl and whisk together. When the orange juice comes to the boil, turn down the heat slightly and simmer rapidly for 2 minutes. Pour the mixture onto the eggs, stirring, then strain through a fine sieve into a vessel.

Step 5

Pour the mixture equally into each dish and pour boiling water around them to come two-thirds of the way up the sides of the dishes. Bake for 20 minutes then remove from the oven and lift out of the water.

Step 6

Cover and chill for at least 4 hours or overnight. To serve carefully invert each dish onto a small serving plate and pour some of the caramel syrup around each one. If too much caramel has stuck to the base of the pots, put them back into a small roasting tin, pour boiling water into the tin and leave until it has melted. Alternately, you can serve them in the ramekins.

My Notes
1.This is basically crème caramel – Spain’s national pudding made with oranges instead of milk.
2. In spanish it is called – Flan de naranja

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