Burnt Orange Crème Caramel
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Step 1 of 6
Method
1 of 6
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.
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What you are cooking with
Custard
- 500 ml Full cream milk
- 250 ml Fresh cream
- 5 each Whole eggs
- 2 each Egg yolks
- 120 g Caster sugar
- 1 each Vanilla bean
- zest of 2 oranges Orange zest, orange part only
- 2 g Fine sea salt
Caramel base
- 180 g Caster sugar
- 50 ml Water