Orange creme caramel
Enjoy a delightful twist on a classic dessert with this Orange Creme Caramel recipe. Made with tangy light sour cream, fresh orange zest, and crowned with juicy strawberries, this creamy, citrus-infused treat is perfect for any occasion. Indulge in the smooth, velvety texture and vibrant flavors that make for an unforgettable dessert experience.
- 25 Jan 2025
- Cook time 50 min
- Prep time 30 min
- 6 Servings
- 6 Ingredients
Orange Crème Caramel is a delightful twist on the classic crème caramel, incorporating the zesty flavor of fresh oranges. This dessert is creamy, smooth, and has a beautiful balance of sweetness and citrus. Perfect for impressing guests or treating yourself to a gourmet dessert at home, this recipe is both sophisticated and surprisingly easy to make.
Ingredients:
Instructions:
- Preheat your oven to 325°F (160°C).
- Prepare a baking dish large enough to fit your ramekins.
- In a medium saucepan, add 1/4 cup sugar.
- Heat over medium heat, swirling the pan gently but constantly until the sugar melts and turns a golden brown caramel color.
- Immediately pour the caramel into the bottom of each ramekin, tilting them slightly to coat the bottom evenly.
- Zest the orange to get 1 teaspoon of finely grated zest, and then juice it to get about 1/3 cup of fresh orange juice.
- In a large bowl, whisk together the orange zest, juice, milk, and light sour cream until smooth.
- Add the 3 egg yolks to the milk and orange mixture.
- Whisk thoroughly until completely combined and smooth.
- Pour the custard mixture through a fine sieve into a clean bowl to remove any lumps or uncombined egg bits.
- Divide the custard evenly among the prepared ramekins over the caramel layer.
- Place the filled ramekins in the baking dish.
- Carefully pour hot water into the baking dish to come halfway up the sides of the ramekins, creating a water bath (bain-marie).
- Cover the baking dish loosely with aluminum foil.
- Bake in the preheated oven for 45–50 minutes, or until the custards are just set and a knife inserted into the center comes out clean.
- Remove the ramekins from the water bath and allow them to cool at room temperature.
- Once cooled, refrigerate for at least 2 hours or overnight.
- While the crème caramel is chilling, rinse and hull the strawberries.
- Slice or quarter them and set aside.
- To serve, run a knife around the edge of each ramekin and then invert onto a serving plate to release the caramel.
- Garnish each crème caramel with the fresh strawberries.
Tips:
- When melting the sugar, make sure to watch it carefully as it can burn quickly. Stir consistently to ensure even melting.
- Use fresh orange juice and zest for the best flavor. Avoid the white pith of the orange as it can add a bitter taste.
- Strain the custard mixture before pouring it into the ramekins to ensure a smooth and creamy texture.
- Bake the custards in a water bath (bain-marie) to prevent the edges from overcooking while the center stays creamy.
- Allow the crème caramel to cool completely and refrigerate for at least 2 hours before serving. This helps it set properly and enhances the flavors.
- Garnish with fresh strawberries just before serving to add a pop of color and a complementary flavor to the dish.
With its silky texture and refreshing orange undertone, Orange Crème Caramel is a dessert that will leave a lasting impression on anyone who tastes it. The combination of citrus and caramel creates a harmonious blend of flavors that is both unique and indulgent. Serve chilled, garnished with fresh strawberries for an added touch of elegance.
| Nutrition Facts | |
|---|---|
| Serving Size | 150 grams |
| Energy | |
| Calories 150kcal | 8% |
| Protein | |
| Protein 4.48g | 3% |
| Carbohydrates | |
| Carbohydrates 18g | 5% |
| Fiber 1.08g | 3% |
| Sugar 14g | 14% |
| Fat | |
| Fat 7g | 8% |
| Saturated 3.57g | 12% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 90ug | 10% |
| Choline 90mg | 16% |
| Vitamin B1 0.08mg | 7% |
| Vitamin B2 0.16mg | 12% |
| Vitamin B3 0.25mg | 2% |
| Vitamin B6 0.09mg | 5% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 0.57ug | 24% |
| Vitamin C 30mg | 32% |
| Vitamin E 0.72mg | 5% |
| Vitamin K 0.85ug | 1% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.06mg | 6% |
| Iron, Fe 0.36mg | 3% |
| Magnesium, Mg 15mg | 4% |
| Phosphorus, P 110mg | 9% |
| Potassium, K 220mg | 7% |
| Selenium, Se 7ug | 13% |
| Sodium, Na 55mg | 4% |
| Zinc, Zn 0.63mg | 6% |
| Water | |
| Water 120g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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