Creme Renversee a L’orange

Preparation info

  • Serves


    • Difficulty


Appears in

Great British Chefs

By Kit Chapman

Published 1989

  • About


  • finely grated zest of 6 oranges
  • 1 litre ( pt) milk
  • 185 g ( oz) caster sugar
  • 3 eggs
  • 9 egg yolks
  • julienne of orange soaked in sugar syrup, to decorate


    Place the orange zest, milk and sugar together in a saucepan and bring gently to the boil. Cover and infuse for 2 hours.

    Place the eggs and egg yolks in a bowl and gently pour on the orange milk. Mix lightly together, but don’t allow the mixture to become frothy. Strain through a chinois, pressing down well on the orange zest to extract all the flavour. Skim the surface.

    Preheat the oven to 150°C/300°F/Gas Mark 2.

    To make the caramel, place the sugar in a heavy-based saucepan or copper pan with the water and cook to a rich brown caramel. Pour into a square container approximately 13 × 15 cm (5 × 6 inches) and 6 cm ( inches) deep.

    When the caramel has set, gently pour on the milk mixture. Place in a bain marie and cook in the oven for approximately 2 hours or until the mixture is set. Remove from the bain marie. Place in the refrigerator until completely cold. Turn out on to a tray and serve cut into squares. Decorate with orange julienne soaked in sugar syrup.