Orange Caramel Cream

Name: Orange Caramel Cream
Yield: Serves 7–8
Ingredients: orange segments; 4 ozs (110 g/½ cup) sugar; 4 egg yolks; 3 eggs (preferably free-range); mint leaves; softly whipped cream; 2½ fl ozs (60 ml/generous ¼ cup) Grand Marnier; 2½ fl ozs (60 ml/generous ¼ cup) water; 1 pint (600 ml/2½ cups) cream; 2 oranges; 4½ ozs (160 g/generous ½ cup) castor sugar; 12 fl ozs (350 ml/1½ cups) fresh orange juice

Preparation info

Serves
7–8

Difficulty
Medium

Appears in

Simply Delicious 2

By Darina Allen

Published 1990

About

The recipe for this extremely rich and delicious orange-flavoured Caramel Cream was given to me by an Australian friend, Margaret Beard.

Ingredients

Caramel

4 ozs (110 g/½ cup) sugar
2½

Dessert
Vegetarian

Method

First make the caramel. Put the sugar and water into a heavy-bottomed saucepan and stir over a gentle heat until the sugar is dissolved. Bring to the boil, remove the spoon and cook until the syrup turns to a caramel. Do not stir and do not shake the pan. If sugar crystals form around the sides of the pan, brush them down with cold water. When the caramel is chestnut-brown colour it is ready fo