Emily Luchetti

Orange Crème Caramel with Raspberries

Preparation info

  • Serves

    8

    • Difficulty

      Medium

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By Emily Luchetti

Published 1993

  • About

A crème caramel that is made even better with the addition of orange and a few raspberries.

Ingredients

Custard Base

  • 6 large egg yolks
  • 2 large eggs
  • 1 cup sugar
  • Pinch salt
  • 1 cup milk
  • 3 cups heavy (whipping) cream
  • Peel of 2 oranges

    Method

    Preheat the oven to 300 degrees.

    To make the custard base

    Put the egg yolks and eggs in a large stainless steel mixing bowl. Whisk in 1 cup sugar and salt. Set aside.

    Pour the milk and cream into a heavy-bottomed saucepot. Add the orange peel and bring to a boil over high heat. Whisk the orange milk into the reserved egg yolk mixture.

    Refrigerate the custard base until cool, and then strain it.

    To make the caramel

    While the custard base is cooling, dissolve the remaining 1 cup sugar in the ⅓ cup water in a heavy-bottomed saucepot over low heat. Increase to high heat and cook the sugar until it is a golden amber color. Remove the pot from the heat and carefully and slowly stir in the 3 tablespoons water. Pour the caramel into the bottom of the ramekins. Set the ramekins aside to cool.

    Pour the custard base into the caramel-lined ramekins. Place the ramekins in the ovenproof pan and put it in the oven. Fill the pan one-third to one-half full of hot water. (It is easier to fill the pan with water when it is already in the oven.) Cover the pan with aluminum foil. Bake the custards for about 50 minutes. The custards, when gently shaken, should be set around the edges yet have an area in the middle, about the size of a quarter, that will not be completely firm. Refrigerate several hours to overnight.

    To serve, carefully run a small knife around the inside edge of each ramekin and unmold onto a plate. Toss the raspberries in the Grand Marnier. Scatter some raspberries around each custard.