Crème Caramel Recipe – Orange Infused Classic Dessert

Last Updated on 3 months by Neha Deshmukh

Crème Caramel Recipe – Orange Infused Classic Dessert

Hello friends! Today, I’m sharing a dessert that’s close to my heart – a classic Crème Caramel, but with a little twist! I first made this for a family gathering, and the orange zest just lifted the whole thing. It’s surprisingly easy to make, and the results are seriously impressive. Get ready to wow everyone with this silky smooth, orange-infused delight!

Why You’ll Love This Recipe

This isn’t just any Crème Caramel. It’s a little bit special. The orange zest adds a beautiful aroma and a subtle citrusy flavour that complements the rich custard perfectly. It’s elegant enough for a dinner party, yet simple enough for a weekend baking project. Plus, who doesn’t love a good make-ahead dessert?

Ingredients

Here’s what you’ll need to create this magic:

• 1/4 cup sugar (about 50g)
• 3 tablespoons water (45ml)
• 1.5 cups whole milk (360ml)
• 2 Eggs
• 1 Egg yolk
• 6 tablespoons sugar (85g)
• Zest from 1 Orange

Ingredient Notes

Let’s talk ingredients! A few things make all the difference:

• Orange Zest: Don’t skip this! It’s what gives this crème caramel its unique flavour. Make sure to zest only the orange part, avoiding the white pith which can be bitter.
• Whole Milk: Using whole milk is key for a really rich and creamy custard. Lower-fat milk just won’t give you the same luxurious texture.
• Sugar for Caramel: Granulated sugar works best for making the caramel. It melts evenly and creates that beautiful amber colour we’re looking for.

Step-By-Step Instructions

Alright, let’s get baking!

1. Make the Caramel: In a saucepan, combine the 1/4 cup sugar and 3 tablespoons of water. Heat over medium heat, without stirring, until the sugar dissolves and turns into a beautiful amber-colored caramel. Keep a close eye on it – it can burn quickly!
2. Prepare the Ramekins: Carefully pour the hot caramel into four ramekins, tilting them to coat the bottom evenly. This is your caramel base!
3. Infuse the Milk: In a saucepan, heat the 1.5 cups of whole milk with the zest of one orange. Bring it just to a boil, then remove from heat and let it cool slightly. This allows the orange flavour to really infuse the milk.
4. Whisk the Custard: In a bowl, gently whisk together the 2 eggs, 1 egg yolk, and 6 tablespoons of sugar. You don’t want to create a lot of air bubbles!
5. Combine & Strain: Gradually pour the warm (not hot!) orange-infused milk into the egg mixture, whisking constantly. Strain the custard mixture through a fine-mesh sieve into the prepared ramekins. This ensures a super smooth texture.
6. Water Bath & Bake: Place the ramekins in a baking dish. Pour hot water into the baking dish, reaching about halfway up the sides of the ramekins (this is your water bath!). Bake at 350°F/180°C for 40-50 minutes, or until the custard is set but still slightly jiggly in the center.

Expert Tips

A few little secrets to success:

• Caramel Colour: Don’t be afraid to let the caramel get a nice, deep amber colour. That’s where all the flavour is! But watch it like a hawk – burnt caramel is no fun.
• Avoiding Overbaking: The custard should be just set with a slight wobble. Overbaking will result in a rubbery texture.
• Stable Water Bath: Make sure your baking dish is large enough to hold the ramekins comfortably with the water. You don’t want water sloshing into the custard!

Variations

Let’s get creative!

• Spice Level: My friend, Priya, loves adding a pinch of cardamom to the custard for a warm, fragrant twist. About 1/4 teaspoon is perfect.
• Festival Adaptations: This is amazing for Diwali or Christmas! A sprinkle of chopped nuts on top adds a festive touch.
• Gluten-Free: Good news! This recipe is naturally gluten-free.
• Vegan: You can try making a vegan version using plant-based milk (like almond or soy) and a good egg replacer. It might take a little experimentation to get the texture just right.

Serving Suggestions

Let the crème caramel cool completely, then chill overnight. When you’re ready to serve, run a thin knife around the edge of each ramekin. Invert onto a plate, and watch that beautiful caramel sauce drizzle down! A few fresh orange segments make a lovely garnish.

Storage Instructions

Crème Caramel actually tastes better the next day! You can store it, covered, in the refrigerator for up to 3 days.

FAQs

Let’s answer some common questions:

1. What is the best way to prevent a skin from forming on the custard?

The water bath helps a lot! Also, you can gently lay a piece of plastic wrap directly on the surface of the custard while it cools.

2. Can I make crème caramel ahead of time? If so, how long can it be stored?

Absolutely! You can make it up to 3 days in advance. The flavours actually meld together beautifully overnight.

3. What does “jiggly” mean when checking for doneness?

It means the center should still have a slight wobble when you gently shake the baking dish. It will firm up as it cools.

4. My caramel seized – what went wrong and how can I fix it?

Seizing happens when sugar crystals form. Usually, it’s because you stirred the sugar while it was melting. Unfortunately, there’s not much you can do to fix seized caramel – it’s best to start over.

5. Can I use a different citrus fruit instead of orange?

Definitely! Lemon or lime would also be delicious. Just adjust the amount of zest to your liking.

Enjoy! I hope you love this recipe as much as I do. Let me know how it turns out in the comments below!