Burnt Orange Crème Caramel
Crème caramel all'arancia bruciata
A silky orange-scented crème caramel baked gently in a bain-marie over a deep amber caramel.
A silky orange-scented crème caramel baked gently in a bain-marie over a deep amber caramel.
About 10-12 individual moulds, depending on size
Ingredients
Custard
- Full cream milk500 ml
- Fresh cream250 ml
- Whole eggs5 each
- Egg yolks2 each
- Caster sugar120 g
- Vanilla bean1 each
- Orange zest, orange part onlyzest of 2 oranges
- Fine sea salt2 g
Caramel base
- Caster sugar180 g
- Water50 ml
Method
Cook the 180 g sugar and 50 ml water to a deep amber caramel. Pour a thin layer immediately into the moulds and allow to set.
Warm the milk and cream with the vanilla and orange zest without boiling. Remove from the heat, infuse for 20 minutes, then strain.
Whisk the whole eggs, yolks, 120 g sugar and salt only until combined; avoid aerating.
Temper slowly with the warm dairy, then strain twice through a fine chinois.
Fill the caramel-lined moulds and bake in a bain-marie at 140°C for about 40 minutes, or until just set with a gentle wobble in the centre.
Cool completely and refrigerate overnight before unmoulding.
Chef’s notes
- Do not boil the infused dairy and do not over-whisk the eggs; trapped air creates bubbles in the finished custard.
- The exact yield depends on mould volume, which the uploaded source did not specify.
Allergens and diet
Milk. Eggs.
Used in
Also in the Recipe Book
Last refined · September 2026