Orange Crème Caramel Orange Crème Caramel

Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : ©




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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 70 mg
  • Protein 7 g
  • Calories 200.0
  • Total fat 6 g
  • Cholesterol 223 mg
  • Saturated fat 2 g
  • Total carbohydrate 29 g


  • Iron 5.0
  • Folate 10.0
  • Calcium 10.0
  • Vitamin A 13.0
  • Vitamin C 2.0
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Baking & Desserts

Orange Crème Caramel