© J Sainsbury plc 2020
Orange crème caramel
A beautiful classic orange dessert, with a balance of decadence and lightness, a perfect sweet for a dinner party.
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Ready in 1 hour 20 minutes
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Cooking time 1 hour
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Prep time 20 minutes
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Serves 8
Ingredients
- 65g caster sugar
- Butter to grease the tin
- 1 can (395g) condensed milk
- Equal amount to the condensed milk can - freshly squeezed Navel Orange Juice -
- 4 Large free range eggs
- orange zest - grated
- 2 navel Oranges, 1cm of the top and bottom cut off
Method
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1
Pre-heat oven 170°C.
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2
To make the caramel, pour the sugar and 6 tbsp of water into a clean stainless-steel pan
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3
Dissolve the sugar slowly, stirring with a wooden spoon over a low heat
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4
When there are no sugar granules left, stop stirring and boil until the sugar turns a dark golden colour
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5
Remove immediately from the heat to ensure the caramel does not burn
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6
Quickly pour the caramel into a 1l capacity cake tin or a (16cm diameter) crème caramel stainless-steel pan
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7
Set aside to cool and become hard (do not put in the fridge because the sugar will absorb moisture and go soft and tacky)
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8
Once hard, butter the sides of the tin above the level of the caramel
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9
To make the Navel orange custard mixture, whisk all the ingredients together in a bowl until well mixed. Pour the mixture into the prepared tin
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10
Stand the tin in a roasting tin and fill the tin half-way with boiling water from a kettle
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11
Cook in the oven for about 1 hour or until the custard has set. Do not overcook the custard
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12
Take the tin out of the oven, remove from the tray and set on a cooling rack. When cool, transfer to the fridge overnight so that the caramel is absorbed into the custard.
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13
To serve, loosen the sides of the custard by tipping the tin and loosen with a small palette knife round the edges.
