Orange Crème Caramel
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 200 |
| pro | 7 g |
| total fat | 6 g |
| sat. fat | 2 g |
| carb | 29 g |
| fibre | 0 |
| chol | 223 mg |
| sodium | 70 mg |
| % RDI: | - |
| calcium | 10 |
| iron | 5 |
| vit A | 13 |
| vit C | 2 |
| folate | 10 |
A citrusy custard makes a light-tasting finale to a satisfying dinner. Garnish with orange segments or strips of orange rind tied into dainty knots.
Ingredients
- 1/2 cup granulated sugar
- Custard:
- 4 eggs
- 4 egg yolks
- 1/2 cup granulated sugar
- 2-1/2 cups milk
- 1 tbsp grated orange rind
- 1 tsp vanilla
Preparation
In heavy saucepan over medium heat, stir sugar with 1/4 cup (50 mL) water until dissolved. Bring to boil, brushing down sides of pan with clean pastry brush dipped in cold water. Cook, without stirring, for about 5 minutes or just until syrup turns amber. Immediately remove from heat. Pour into 8-inch (2 L) round cake pan; swirl to coat bottom evenly. Set aside.
Custard: Meanwhile, in large bowl, whisk together eggs, egg yolks and sugar just until blended. Whisk in milk, then orange rind and vanilla. Pour over caramel in pan; let stand for 5 minutes.
Place cake pan in larger pan; pour in enough hot water to come halfway up side of cake pan. Bake in centre of 350°F (180°C) oven for about 45 minutes or until knife inserted in centre comes out clean. Remove cake pan from water; transfer to rack and let cool completely. Cover and refrigerate for at least 4 hours or until chilled. (Can be refrigerated for up to 2 days.)
Run knife around edge of custard; place serving plate over top. Quickly invert and lift off pan.
Source : © CanadianLiving.com
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