Creme Renversee a l’Orange

Name: Creme Renversee a l’Orange
Yield: Serves 6
Cuisine: Australia
Ingredients: ⅔ cup (155 g/5 oz) caster (superfine) sugar; Zest of half an orange; 3 cups (750 mL/24 fl oz) crème fraîche; 3 egg yolks; 2 cups (440 g/14 oz) caster (superfine) sugar; ⅓ cup (90 mL/3 fl oz) Grand Marnier; 3 whole eggs; rind of one orange, cut in julienne strips; 6 oranges, peeled and sectioned; 1 cup (250 mL/8 fl oz) water; ½ cup (125 mL/4 fl oz) water; walnut oil; remaining caramel; rind of one orange, cut in julienne strips

Preparation info

Serves
6

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

In this recipe the crème caramel has been literally turned out of its dish, or reversed. It is rich and sugary and totally delicious.

Ingredients

Custard

3 cups (750 mL/24 fl oz) crème fraîche

Oceania
Australian
Australia
Dessert
Vegetarian
Gluten-free

Method

To make the custard

Put the crème fraîche, caster (superfine) sugar, zest and Grand Marnier into a saucepan and bring to the boil. Simmer for 5 minutes. Strain into a bowl and when cool, add the eggs and egg yolks and whisk. Strain into a jug.

To make the caramel

Warm the sugar in a saucepan, add the wat