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Emily Luchetti

Orange Crème Caramel with Raspberries

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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<

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

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