Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Orange Creme Caramel Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 12

2 Oranges
2 Cup(s) Milk
1 Cup(s) Half and Half
3/4 Cup(s) Sugar
1 Piece vanilla bean, 1-inch
4 Eggs
3 Egg yolks
1/4 Cup(s) Water
1/2 Teaspoon(s) Lemon Juice
Candied orange peel
For the custard: Using a vegetable peeler, cut colored part of
orangesin wide strips. Combine milk, half-and-half and sugar in
mediumsaucepan. Cut vanilla bean in half and scrape seeds into milk;
add bean.Simmer, stirring until sugar dissolves. Add orange peel,
remove fromheat and let stand for 30 minutes.Strain mixture into
medium bowl and cool to lukewarm. Whisk eggs andyolks in large bowl.
Gradually whisk milk mixture into eggs. Chill untilcold.For the
caramel: Mix the sugar, water and lemon juice in heavy saucepan.Stir
over medium-low heat until sugar dissolves. Bring to a boil
withoutstirring until syrup turns deep amber, occasionally swirling pan
andbrushing down sides with a wet pastry brush, 6 to 10 minutes. Add
3tablespoons water (mix will bubble). Stir over low heat until hard
bitsdissolve.Pour immediately into a 6-cup souffle dish. Swirl to coat
bottom and 1/2up the sides. Preheat oven to 350F.Whisk custard; pour
into caremel-coated dish. Place in large baking pan,filled with enough
hot water to come halfway up sides of the dish. Coverpan completely
with foil, sealing at edges. Bake until center 3 inchesof custard moves
only slightly when shaken, about 1 hour. Remove fromwater and chill.Cut
pith off oranges and release segments. Run a thin knife around sidesof
custard and turn onto a platter with a lip. Garnish with orangeslices
and candied orange peel if desired.Recipe Contest Winners from the 1997
Orange Blossom Festival, Riverside,California. Shared with McRecipe
List, untested, Published by Riverside
Press-Enterprise(California) on April 17, 1997Recipe by: Peg Gorman,
Orange, CA (1997) Posted to MC-Recipe Digest V1#574 by PATh
<> on Apr 17, 1997

Nutrition (calculated from recipe ingredients)
Calories: 201
Calories From Fat: 32
Total Fat: 3.6g
Cholesterol: 111.4mg
Sodium: 45.3mg
Potassium: 141mg
Carbohydrates: 39.2g
Fiber: <1g
Sugar: 38.3g
Protein: 4.4g

Scale this recipe to Servings [?]