Orange Crème Caramel

Updated: 21 June 2012 | Author: Bulla Dairy Foods

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This will have them lining up

Method ( pre-heat oven 180c)

1. Dissolve the sugar and orange juice over a low heat in a large saucepan stirring constantly until liquid boils. Reduce heat and simmer until a golden toffee is formed. Reserve toffee for garnish.
2. Pour a little of the hot toffee into the base of 6 X 200ml ramekins.
3. Whisk together the Bulla Cooking Cream, eggs, castor sugar and citrus zest and juice until well combined.
4. Pour citrus cream mixture over the cooled toffee approx 7/8s full.
5. Place the ramekins into a baking dish filled 2/3 full with hot tap water and bake into the pre-heated oven 160c for 45- 50 minutes until set.
6. Remove from oven and cool completely in the refrigerator until cold.

To Serve

1. Slice the orange thinly and place the slices into the toffee with 2 tblsp water heat slowly over low heat until orange slices are clear.
2. Place the Orange Crème Caramels onto individual serving plates, garnish with toffee oranges and serve.