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Orange Crème Caramel
Preparation Time:
Cooking Time:
Serves: 6
Ingredients:
4 Farm Pride eggs
½ cup caster sugar
¼ cup water
3 cups milk
2 teaspoons finely grated orange rind
1/3 cup sugar, extra
Sliced strawberries, to top
Method:
- Preheat the oven to 160°C and lightly oil six ¾ cup capacity ramekins.
- Line a baking dish with a tea towel folded into four, and stand the ramekins on it.
- Combine the sugar and water in a small saucepan, and stir over low heat without boiling until the sugar has dissolved.
- Increase the heat to medium and bring to the boil.
- Cook, without stirring, for about 8 minutes, until dark golden brown.
- Pour into the base of each ramekin (be careful as the caramel is very hot).
- Leave to cool and set.
- Place the milk and orange rind into a saucepan, and heat until almost boiling.
- Whisk the eggs and extra sugar together in a bowl, and slowly add the hot milk, whisking constantly.
- Stand for 5 minutes, then strain into a jug.
- Pour into the ramekins.
- Place into the oven, and pour enough boiling water into the baking dish to come half way up the sides of the ramekins.
- Bake for 35 minutes, until set.
- It will still have a slight wobble.
- Cool, then remove the ramekins from the dish and chill for 8 hours, or overnight.
- To serve, run a knife around the custard, and invert onto a plate.
- Serve with sliced strawberries.
