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Poh Ling Yeow’s orange crème caramel recipe
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
Dazzle dinner guests with this decadent creme caramel.
Ingredients:
  • 220g caster sugar
  • 900ml full-cream milk
  • 1 orange, rind finely grated
  • 6 Free Range Eggs
  • 2 Free Range Egg yolks
  • 140g caster sugar, extra
  • 1 tsp vanilla bean paste
  • Orange segments, to serve (optional)
  • Mint leaves, to serve (optional)
Instructions:
  • Preheat your fan-forced oven to 160°C. Line a roasting pan with a clean tea towel or Chux cloth, folding to fit. In a small saucepan over medium heat, combine sugar and ¼ cup (60ml) water. Stir until the sugar dissolves, then let it come to a boil without stirring. Watch as the mixture turns pale golden and intensifies into a deep rich brown. Carefully pour this caramel into a 20cm round cake pan and allow it to set.
  • In a large microwave-safe bowl, combine the milk and orange rind. Microwave on high for 3-4 minutes. In a separate medium bowl, whisk together the eggs, egg yolks, extra sugar, and vanilla until smooth.
  • Combine the egg mixture with the hot milk, whisk until smooth. Strain the custard mixture over the caramel in the cake pan.
  • Wrap the cake pan with foil and nestle it in the lined roasting pan. Fill the roasting pan with water until it reaches halfway up the side of the cake pan.
  • Bake for 1 hour or until just set. To test, gently shake the pan – the custard should still jiggle slightly but not create ripples on the surface. Chill overnight in the fridge.
  • Gently loosen the crème caramel by running a knife around the edge of the cake pan. Invert a deep serving plate over the top and swiftly flip the crème caramel onto the plate (it should come out easily). Garnish with orange segments and mint leaves, if desired. Slice into wedges before serving.

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