Orange & cardamom creme caramels
Orange & Cardamom Crème Caramels blend vibrant orange zest with aromatic cardamom for a unique dessert experience. This creamy treat is baked in caramel-coated ramekins, perfect for any special occasion.
Cook time 48 min
Prep time 620 min
Ingredients:
1 cup sugar1.25 cups milk (1% fat)
1 tsp cardamom
1 yolk
2 tbsp orange zest
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.
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.
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.
Orange & cardamom creme caramels FAQ:
Bake the Crème Caramels at 325°F (160°C) for approximately 45-50 minutes, or until they are set but still slightly jiggly in the center.
If your caramel turns out too hard, it may have been cooked for too long. To avoid this in the future, keep a close eye on the sugar as it melts and remove it from the heat as soon as it reaches a deep amber color.
Yes, you can substitute with whole milk or a non-dairy alternative like almond or oat milk. Keep in mind that this may slightly alter the texture and flavor profile.
Store leftover Crème Caramels in the refrigerator, covered with plastic wrap, for up to 3 days. They are best enjoyed chilled.
If you don't have cardamom, you can use a pinch of cinnamon or nutmeg for a different flavor, but the taste will be quite different from the original recipe.
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.
Nutrition per serving
4 ServingsCalories 250kcal
Protein 3.22g
Carbohydrates 55g
Fiber 0.00g
Sugar 55g
Fat 2.10g
More recipes
Roasted oranges & strawberries
A simple dessert of roasted oranges and strawberries with Greek yogurt.
17 Jan 2026Upside down caramel banana tarts
Delicious upside down caramel banana tarts with puff pastry.
02 Jan 2026Butter cake with butter cream icing
A moist butter cake topped with creamy buttercream icing.
18 Jan 2026Tomato and zucchini clafoutis
Savoury tomato and zucchini clafoutis baked with cheddar cheese.
09 Dec 2025