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    Orange Crème Caramels

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    Orange Crème Caramels

    This dessert can be made the day before and it sets firmly, so is easy to transport without fear of spoiling - just turn out to serve.

    • Vegetarian
    • Nut Free
    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour 60 minutes

    Serves: 8


    • 2 large oranges
    • 250 g caster sugar
    • 225 ml whole milk
    • 450 ml single cream
    • 6 large eggs
    • 1 tbsp vanilla extract


    1. Preheat the oven to 150°C, gas mark 2. Thinly slice 2 oranges to produce 8 slices about 5mm thick or less. Place the orange slices in a small pan and cover with boiling water, then simmer for about 10 minutes until just tender. Drain (reserving the water) and set aside. Meanwhile, place the sugar in a pan over a low heat. Melt the sugar, stirring and swirling occasionally until it dissolves. Increase the heat and cook until it is a dark, golden liquid.
    2. Remove from the heat and add three tablespoons of water from the orange pan – take care as the caramel is very hot and will splutter as you add the water. If it sets in places, return to the heat and warm gently until smooth again. Divide about three-quarters of the caramel between eight 200ml ramekins, rolling them so the caramel goes up the sides. Then place the drained, cooked slices of orange on top.
    3. Add the milk and cream to the remaining caramel in the pan and heat gently until well blended. Make sure there is no caramel stuck to the bottom of the pan.
    4. Beat the eggs in a bowl or large jug and whisk in the warm milk mixture and vanilla extract.
    5. Sit the ramekins in a roasting tin and divide the caramel custard between them. Fill the roasting tin with enough boiling water to sit three-quarters of the way up the ramekin sides. Bake for 45 minutes until the custards are just set. Leave to cool, then chill overnight. Run a knife round the insides of the ramekins to loosen the caramels. Turn out onto plates.

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    Cook's tips

    The caramel should be a dark golden but, as the pan gets very hot, it can continue to cook even when removed from the heat. If you feel your caramel is becoming too dark, sit the pan into a sink filled with a little cold water, to halt the cooking.

    Drinks recommendation

    Brown Brothers Late-Harvested Orange Muscat and Flora 2006, Victoria, Australia
    This award-winning sweet wine has fragrant aromas of orange blossom, followed by honeyed fruits and lime flavours on the palate and it is luscious enough to carry the
    smooth texture of this dessert.


    Average user rating

    4 stars