Recipe: Orange Blossom-Scented Crème Caramel


• By
• Caren McSherry

Image by Flickr/Danielle Tsi
Refrigerate overnight and you can serve this orange flavoured crème caramel for breakfast or dessert!

Treat your stomach to a piece of this richly delicious crème caramel

Ingredients

Custard:


• 7 medium eggs 

• 1/3 cup granulated sugar

• 1-½ cups homogenized milk

• Pinch of salt

• 2 tsp. orange blossom water



Caramel:


• 3/4 cup granulated sugar

• 3-3/4 tsp. water

• 2 Tbsp. corn syrup



Instructions

1. To create the custard, whisk the eggs and sugar together on low heat until the sugar dissolves.
2. Heat the milk, salt and orange blossom water over medium heat in a separate pan. Pour the warm liquid over the egg and sugar mixture and cook over medium heat until temperature reads 145°F. Set aside.
3. To make the caramel, combine all ingredients and heat until it reaches a blonde caramel colour.
4. Carefully divide caramel mixture between 6 ramekins. Pour the custard over top, dividing evenly among the ramekins.
5. Place ramekins in a baking dish and carefully pour hot water into the dish, about 2/3 of the way up the sides of the ramekins.
6. Cover baking dish with foil. Transfer to a preheated 325°F oven for about 45 minutes, until the custard is just set.
7. Remove ramekins from hot water bath. Let cool before refrigerating custards overnight.
8. Invert custards onto serving plates and enjoy with fresh fruit or whipped cream.

Serves 6.

Recipe courtesy of Tableau chef Marc-André Choquette. 


Originally published in TV Week. For daily TV listings updates, subscribe to the free TV Week e-newsletter, or purchase a subscription to the weekly magazine.