• 350 g caster sugar
  • 725 ml whole milk
  • 10 g jasmine tea leaves
  • 3 large eggs
  • 4 large egg yolks
  • 55 ml white wine
  • 75 ml fresh orange juice
  • 2 oranges, peeled and segmented
  • 2 mandarins. peeled and segmented
  • 1 pink grapefruit, peeled and segmented

You will also need:

  • 8 x 150ml ramekins


  1. 1

    Preheat the oven to 170°C, fan 160°C, gas 3. Put 6 tablespoons of water in a wide heavy-based saucepan and add 250g of the sugar. Place the pan over a low heat, stirring to dissolve the sugar. Once it has dissolved, increase the heat to medium and leave, without stirring, until it thickens to a syrup. Quarter-fill a medium-sized roasting tin with cold water and keep to one side.

  2. 2

    Simmer the syrup for 6-8 minutes until it turns into a rich brown caramel (there should be a light haze and it should smell wonderful). Wrap a cloth around your hand and immediately remove the pan from the heat. Dip the base briefly into the roasting tin of water to stop it cooking.

  3. 3

    Divide half the caramel between 8 x 150ml ramekins, tilting each one to coat the base. Empty the roasting tin of water and put the ramekins in it. Boil the kettle and leave to cool for 5 minutes. Meanwhile, pour the milk into a pan, stir in the remaining sugar and simmer, stirring to dissolve. Take off the heat, add the jasmine tea and infuse for 2 minutes. In the meantime, in a large bowl, lightly whisk the eggs and egg yolks. Slowly stir in the hot milk.

  4. 4

    Strain the mixture into a jug and fill the ramekins. Fill the tin with hot water from the kettle to two-thirds of the depth of the ramekins. Bake for 30 minutes. Leave the crème caramels to cool in the water, then chill overnight.

  5. 5

    For the citrus compote, in a pan, bring the white wine and the orange juice to the boil and boil for 2 minutes. Add this to the pan with the remaining caramel in it, place on the heat and simmer, stirring to re-melt the caramel and reduce a little. Add the citrus fruits, take off the heat and set aside.

  6. 6

    To serve the crème caramels, slide a thin knife around the inside edge of each ramekin, tip upside down on to a serving plate and finish with the compote.


    Get ahead: make the crème caramels up to 2 days ahead; keep chilled.


    Kitchen secret: serve the crème caramels with an aromatic dessert wine such as Sauternes.

Nutritional Details

Each serving provides
  • Energy 1331kj 318kcal 16%
  • Fat 8.6g 12%
  • Saturates 3.7g 19%
  • Sugars 50.8g 56%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 548kj/131kcal

Each serving provides

50.8g carbohydrate 1.4g fibre 7.6g protein

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