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Orange & cardamom creme caramels
Orange & cardamom creme caramels
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Prep Time:
620 minutes
Cook Time:
48 minutes
Total Time:
668 minutes
Ingredients:
  • 220g caster sugar
  • 310ml milk
  • 1/2 tsp ground cardamom
  • 1 egg yolk
  • 1/2 tsp finely grated orange rind
Instructions:
  • Preheat your oven to 160°C. Line the base of a large roasting pan with a tea towel and place four 1/2 cup (125ml) ramekins or ovenproof dishes on top.
  • Combine 3/4 cup (180g) of sugar and 1/4 cup (60ml) water in a saucepan over low heat until the sugar completely dissolves. Increase the heat and boil for 5-8 minutes until the mixture turns golden without stirring. Pour into ramekins and let it cool.
  • Heat milk and cardamom in a saucepan over medium heat until steaming, being careful not to let it boil. Remove from heat and set aside.
  • In a heatproof bowl, combine the eggs, egg yolk, and remaining sugar. Stir in the milk and orange rind before dividing the mixture among the ramekins.
  • Fill the roasting pan with hot water, halfway up the sides of the ramekins. Bake for 35-40 minutes until set. Let the ramekins cool for 2 hours at room temperature, then chill in the fridge for at least 6 hours or overnight.
  • Release the panna cotta by gently running a small sharp knife around the edge of each ramekin, then turn them over onto plates.

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