Orange-Flavored Crème Caramel

I got this idea from Michel Guerard’s book Cuisine Minceur, first published in France in the mid-1970s. Michel Guérard was the first French chef to explore ways of reducing the fat and calories in French classic cooking. His book is marvelously innovative, but sometimes a bit extreme. This custard, for example, he makes with artificial sweetener. Even though I’ve put the sugar back in, this is a reasonably light dessert, and the orange gives it a refreshing nuance. The custards can be made