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Orange Crème Caramels
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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.
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.
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.
Typical values per serving:
This recipe was first published in February 2009.