Orange & cardamom creme caramels
Indulge in the exotic flavors of Orange & Cardamom Creme Caramels. This delightful dessert features a velvety custard infused with aromatic cardamom and refreshing orange zest, topped with a rich caramel sauce. Perfect for a sophisticated ending to any meal.
- 12 May 2024
- Cook time 48 min
- Prep time 620 min
- 4 Servings
- 5 Ingredients
Indulge in the exquisite flavors of Orange & Cardamom Crème Caramels. This sophisticated dessert combines the vibrant zest of orange with the aromatic warmth of cardamom, creating a truly unique and delightful treat. Perfect for special occasions or a refined end to any meal, this recipe will enchant your taste buds with its creamy texture and exotic flavors.
Ingredients:
Instructions:
- Prepare Caramel: In a medium saucepan over medium heat, spread the sugar evenly.
- Melt Sugar: Allow the sugar to melt and caramelize, without stirring, until it turns a deep amber color. You can gently swirl the pan to ensure even caramelization.
- Pour Caramel: Immediately pour the caramel into ramekins, tilting each to coat the bottom evenly. Set aside to cool and harden.
- Heat Milk: In a separate saucepan, heat the milk over medium heat until it starts to steam, but do not let it boil.
- Infuse Cardamom: Add the cardamom to the milk and let it steep for a few minutes, maintaining the heat.
- Combine Ingredients: In a mixing bowl, whisk the egg yolk and orange zest together. Gradually pour the warm milk mixture into the bowl, whisking constantly to prevent the yolk from curdling.
- Preheat Oven: Preheat your oven to 325°F (160°C).
- Fill Ramekins: Carefully pour the crème mixture over the hardened caramel in the ramekins.
- Water Bath: Place the filled ramekins in a large baking dish. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
- Bake: Transfer the baking dish to the oven and bake for approximately 45-50 minutes, or until the crème caramels are set but still slightly jiggly in the center.
- Cool: Remove the ramekins from the water bath using tongs or a kitchen towel and let them cool to room temperature.
- Chill: Refrigerate the ramekins for at least 2 hours or until fully chilled.
- Unmold: To serve, run a knife around the edge of each ramekin to loosen the caramel. Invert a serving plate over the ramekin and flip to release the crème caramel onto the plate, allowing the caramel syrup to run over the top.
Tips:
- Ensure that the sugar caramel is a deep amber color but not burnt, as this will affect the flavor of the crème caramels.
- When zesting the orange, be careful to avoid the white pith, which can add bitterness to the dessert.
- Slowly heat the milk to prevent it from scorching, which ensures a smooth texture for the custard.
- Straining the mixture before baking helps achieve a silky consistency.
- Allow the crème caramels to cool completely before refrigerating for at least 2 hours to set properly.
Orange & Cardamom Crème Caramels offer a tantalizing combination of flavors and a lusciously smooth texture that's sure to impress your guests. With a few simple tips and careful attention to detail, you can create this elegant dessert that marries the sweetness of caramel with the tantalizing notes of orange and cardamom. Enjoy the compliments as you serve up this delightful and fragrant treat.
| Nutrition Facts | |
|---|---|
| Serving Size | 140 grams |
| Energy | |
| Calories 250kcal | 10% |
| Protein | |
| Protein 3.22g | 2% |
| Carbohydrates | |
| Carbohydrates 55g | 15% |
| Fiber 0.00g | 0% |
| Sugar 55g | 54% |
| Fat | |
| Fat 2.10g | 2% |
| Saturated 0.83g | 3% |
| Cholesterol 50mg | - |
| Vitamins | |
| Vitamin A 60ug | 7% |
| Choline 50mg | 9% |
| Vitamin B1 0.05mg | 4% |
| Vitamin B2 0.13mg | 10% |
| Vitamin B3 0.09mg | 1% |
| Vitamin B6 0.06mg | 4% |
| Vitamin B9 8ug | 2% |
| Vitamin B12 0.54ug | 23% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.25mg | 2% |
| Vitamin K 0.10ug | 0% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.01mg | 0% |
| Iron, Fe 0.14mg | 1% |
| Magnesium, Mg 9mg | 2% |
| Phosphorus, P 90mg | 8% |
| Potassium, K 120mg | 4% |
| Selenium, Se 4.25ug | 8% |
| Sodium, Na 33mg | 2% |
| Zinc, Zn 0.43mg | 4% |
| Water | |
| Water 70g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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