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Spiced Orange Caramel Custard
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Prep Time:
35 minutes
Cook Time:
60 minutes
Total Time:
335 minutes
Impressive orange caramel custard with cardamom and pistachios for special occasions.
Ingredients:
  • 8 ramekins (small baking dishes)
  • 3 cups heavy cream
  • 1 cup whole milk
  • 1 vanilla bean, split lengthwise and scraped
  • 1 cinnamon stick
  • 4 cardamom pods, cracked
  • Zest of 1 orange
  • 2 teaspoons freshly grated gingerroot
  • 1 cup sugar
  • 2 tablespoons water
  • 10 egg yolks
  • 0.5 teaspoon kosher salt
  • 1 cup whipped cream
  • 0.25 cup chopped pistachios
  • Reynolds Wrap® Aluminum Foil
Instructions:
  • Preheat the oven to 300 degrees F, and prepare an inviting deep oven-safe pan or dish for the ramekins.
  • In a small saucepan, gently warm heavy cream, whole milk, vanilla bean and scrapings, cinnamon stick, cardamom pods, orange zest, and ginger over medium heat until simmering. Remove from heat and steep for 10 minutes before using.
  • Once the heavy cream is steeping, combine sugar and water in a saucepan with tall sides. Mix gently until the sugar resembles wet sand. Cook over medium-high heat until the sugar melts and turns deep amber. Remove from heat and slowly whisk in the warm heavy cream mixture.
  • Whisk egg yolks and salt in a large bowl, then gently mix in the warm caramel mixture. Strain the custard through a fine sieve to remove spices.
  • Carefully pour the custard into the ramekins, then add boiling water to the baking pan until it reaches halfway up the sides of the ramekins. Be sure to prevent water from getting inside the ramekins. Cover the pan with Reynolds Wrap® Aluminum Foil and place it in the oven.
  • Bake the custard for 60-75 minutes until the center is just set with a slight jiggle. Allow ramekins to cool in the pan, then dry the bottoms and refrigerate for at least 4 hours. Serve chilled with whipped cream and chopped pistachios.

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