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Lactose-free orange creme caramels
Lactose-free orange creme caramels
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Prep Time:
25 minutes
Cook Time:
55 minutes
Total Time:
80 minutes
Indulge in a dairy-free dessert made for the lactose intolerant.
Ingredients:
  • 196.88 gm orange juice
  • 430.00 gm caster sugar
  • 12 egg yolks (see note)
  • 2 eggs
  • Raspberries, to serve
Instructions:
  • Preheat your oven to 140°C/120°C fan-forced. In a saucepan over high heat, bring the orange juice to a boil. Transfer the juice to a heatproof bowl and set aside. Clean the pan.
  • In a pan over low heat, combine sugar and 1 cup cold water. Stir and cook for 3 to 5 minutes until the sugar dissolves. Increase the heat to high and bring the mixture to a boil. Allow it to boil undisturbed for 5 minutes. Remove the pan from the heat and mix two-thirds of the sugar mixture with the orange juice. Return the remaining sugar mixture to the heat and boil for 5 minutes until golden.
  • Whisk together yolks and eggs until smooth, then gradually incorporate into the orange mixture.
  • Gently pour the sugar mixture into six 2/3 cup metal molds, swirling to coat the base and sides. Strain egg mixture into a pitcher, then evenly divide it among the molds.
  • Place moulds in a large baking dish and fill with boiling water halfway up the sides of the moulds. Bake for 35-40 minutes until light golden and just set. Remove from oven and baking dish, then let cool for 2-3 minutes before serving.
  • Invert moulds onto plates. Tap bases gently to release. Garnish with raspberries.

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