Orange Lime Crème Caramel

In deep heavy saucepan, stir sugar with 2 tbsp (25 mL) water over medium heat until dissolved, brushing down side of pan with pastry brush dipped in cold water. Bring to boil over medium-high heat; boil vigorously, brushing down side of pan but without stirring, until dark amber, 8 minutes. Immediately pour into 4-cup (1 L) oval baking dish, swirling to coat bottom.

Custard: In separate heavy saucepan, heat milk until tiny bubbles form around edge. Meanwhile, using knife, split vanilla bean lengthwise in half; scrape out seeds. Add seeds to milk along with sugar and salt ; simmer until reduced to 3-1/2 cups (875 mL), about 15 minutes.

Meanwhile, in bowl, combine eggs, egg yolks and orange and lime rinds. Pour milk mixture through cheesecloth-lined sieve into egg mixture, whisking to combine. Pour into caramel-coated dish.

Place dish in larger roasting pan; pour in enough hot water to come halfway up side of dish. Bake in centre of 350°F (180°C) oven until knife inserted in centre comes out clean, 1 hour. Let cool in water bath on rack to room temperature. Remove to rack and let cool completely. (Make-ahead: Cover; refrigerate for up to 2 days; place dish in warm water for 5 minutes before inverting.)

To serve, run knife around edge of dish; place serving platter on top and invert.

Additional information :

Tip: Instead of discarding the empty vanilla pod, bury it in granulated sugar for a couple of weeks to infuse the sugar with vanilla flavour.

Source : Canadian Living Magazine: October 2003