Orange creme caramel

Orange creme caramel - Note the different shades of it due to the caramel. Splendid!

This is a refreshing and elegant dessert that can be prepared a day before if you wish. It is perfect in making an ideal sweet finish to a dinner party.

Preparation time : 25 minutes + 4 hours chilling
Total cooking time : 55 minutes

Makes 6 (when using 125 ml ramekins or 2 when using 400 ml ramekins)

Ingredients:

220 g caster sugar
500 ml milk
1/2 vanilla pod, split lengthways
grated rind of 1 orange
3 eggs, beaten
2 egg yolks
1/2 tsp of orange essence (or 1 tsp orange flower water)

Steps:

1. Preheat the oven to 150 C

Always have another pan of cold water at the side of the stove to prevent the caramel from overcooking.

When the caramel is boiling, remove it and dip the pot into the cold water. This is to prevent the caramel from drying up and crystallising.

2. Prepare caramel using 90 g of the sugar and a tablespoon of water. After the caramel has stopped cooking, pour into six 125 ml ramekins. Tip a little to coat the sides and bottom of the ramekins.

3. Bring the milk, vanilla pod and orange rind to boil slowly in a small pan.

4. In a bowl, whisk together the eggs, egg yolks, remaining sugar and the orange essence until creamy.

5. Whisk in the boiling milk and pour through a sieve into a jug, discarding the vanilla pod and orange rind.

The ramekins made it easy to gauge the level of water need to filled in.

5. Pour the mixture onto the caramel in the ramekins and place them in a roasting tin. Fill the tin with hot water a third of the way up the ramekins.

In the oven at 150 C. Fan bake option.

6. Bake for about 30 - 35 minutes (until it is not jiggly or no liquid comes out when you poke it with a wooden stick). If you are using large ramekins bake for 50 - 55 minutes.

7. Remove the ramekins from the roasting tin and chill for at least 4 hours or overnight.

8. To serve, run the blade of a palette knife around the edge of each orange creme, then place the center of a dessert plate over the ramekin and invert onto the plate. When you lift the ramekins off, the liquid caramel will run over the dessert beautifully. (Do it very carefully)