Cr√®me caramels with caramel oranges

Table of contents

Crème Caramels with Caramel Oranges

Indulge in the luxurious and silky texture of Crème Caramels paired with the vibrant and zesty flavor of Caramel Oranges. This classic French dessert is elevated with a citrus twist, making it a perfect treat for special occasions or a delightful end to any meal.

Serving Size and Yield

Makes approximately 6 servings.

Preparation and Cooking Time

Preparation Time: 20 minutes

Cooking Time: 45 minutes

Cooling Time: 2 hours

Total Time: 3 hours 5 minutes

Ingredients

1 cup granulated sugar, divided
1/4 cup water
2 cups whole milk
1 teaspoon vanilla extract
3 large eggs
2 large egg yolks
2 oranges, peeled and segmented
1 tablespoon butter

Instructions

Prepare the caramel by combining 1/2 cup of sugar and 1/4 cup of water in a saucepan over medium heat. Stir until the sugar dissolves, then stop stirring and let it simmer until it turns a deep amber color.
Pour the caramel into the bottom of six ramekins, swirling each to coat the bottom evenly. Set aside.
Heat the milk in a saucepan over medium heat until it just begins to simmer. Remove from heat and stir in the vanilla extract.
Whisk together the eggs, egg yolks, and remaining 1/2 cup of sugar in a bowl until well combined.
Gradually add the warm milk to the egg mixture, whisking constantly to prevent the eggs from cooking.
Strain the custard mixture through a fine sieve into a large measuring cup or bowl with a spout.
Divide the custard evenly among the prepared ramekins.
Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
Bake in a preheated oven at 325°F (160°C) for 40-45 minutes, or until the custards are set but still slightly jiggly in the center.
Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours.
Caramelize the orange segments by melting butter in a skillet over medium heat. Add the orange segments and cook until they are lightly caramelized.
Serve the crème caramels by running a knife around the edge of each ramekin and inverting onto a plate. Top with caramelized orange segments.

Additional Notes

For a richer flavor, you can substitute half of the milk with heavy cream. If you prefer a less sweet dessert, reduce the sugar in the custard to 1/3 cup.