- Serves: 4
- Cook Time: 50 minutes
- Prep Time: 25 minutes plus chilling
- Effort: medium
- 1 unwaxed oranges
- 150 ml milk
- 275 ml single cream
- 4 large eggs
- 50 g lightlight muscovado sugar
For the caramel
- 100 g granulated sugar
- 4 tbsp water
- 4 tbsp Cointreau, Grand Marnier or other orange liqueur
1. Preheat the oven to 180ºC/gas 4.
2. Using a swivel-style peeler, shave off some large strips of orange rind, add to the milk and bring to the boil in a saucepan. Set aside to infuse.
3. Halve the orange and squeeze out the juice.
4. Now make the caramel: place the sugar in a small pan with the water. Heat slowly, stirring until the sugar dissolves. Once dissolved, bring to the boil and bubble rapidly without stirring until dark golden.
5. Remove from the heat, allow the bubbles to subside then carefully stir in the orange juice and orange liqueur, standing back because it will splutter.
6. Pour the caramel into four ramekins or other small heatproof dishes (teacups work fine) swirling them so that the caramel goes round the sides. Sit the dishes in a roasting tin.
7. Strain the infused milk into a large bowl.
8. In a large bowl, whisk together the cream, eggs and sugar then strain over the infused milk, whisking as you go.
9. Pour the cream mixture into the caramel moulds in the roasting tin. Pour a kettle of boiling water into the tin so it goes three quarters of the way up the sides of the moulds.
10. Bake the crème caramels for 20-30 minutes, until just set. Allow to cool then chill for at least an hour or overnight. Turn out to serve.
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