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.
- 4 large oranges
- 300 g caster sugar
- 14 large egg yolks
- 2 large eggs
- For the Caramel 100g caster sugar
- 45 ml water
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.
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.
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.
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.
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.
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.
Rick Stein’s Spain
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