🧂 Ingredients
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- 500 ml Whole milk
- 100 ml Heavy cream
- 1 orange Orange zest (grated, orange part only)
- 3 tbsp Fresh sweet orange juice
- 3 Whole eggs
- 2 Egg yolks
- 70 grams Granulated sugar for the custard
- 100 grams Granulated sugar for the caramel
- 2 tbsp Water for the caramel
- 1/4 tsp Fine salt
- 1 tsp Vanilla extract
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👩🍳 Instructions
- 1 Make the caramel first: put the sugar and water into a small, thick-bottomed saucepan, and cook over medium heat without stirring until the sugar melts and turns a golden brown color. Immediately pour into the bottom of 5-6 ramekins, swirling to coat evenly, then set aside until hardened.
- 2 Preheat the oven to 320°F (160°C). Prepare a large baking pan for the au bain-marie technique (a pan filled with hot water in which the ramekins sit while baking).
- 3 In a saucepan, combine the milk, cream, and grated orange zest. Heat over low heat until warm and steaming, but do not let it boil. Turn off the heat and let sit for 10 minutes so the orange aroma infuses.
- 4 In a separate bowl, whisk together the whole eggs, egg yolks, sugar, and salt until the sugar has dissolved slightly; don't whisk until very foamy.
- 5 Strain the warm milk mixture to remove the orange zest, then slowly pour it into the egg mixture while stirring gently and continuously so the eggs don't cook suddenly.
- 6 Add the orange juice and vanilla extract, and stir until well combined. Strain the custard mixture once more so the texture is smooth without large bubbles.
- 7 Pour the custard mixture into each ramekin that already has the hardened caramel in it.
- 8 Place the ramekins inside the baking pan, and pour hot water into the pan until it reaches halfway up the sides of the ramekins. Bake for 35-40 minutes, or until the custard is set but the center still jiggles slightly when shaken.
- 9 Remove the ramekins from the hot water bath, let them cool to room temperature, then refrigerate for at least 4 hours or overnight so the custard sets completely and chills through.
- 10 Before serving, run a thin knife around the edge of each ramekin, then invert onto a serving plate so the liquid caramel flows over the custard.
💡 Tips
• Don't let the milk boil while heating it with the orange zest, as this can make the custard's texture grainy.
• Make sure the water in the au bain-marie pan doesn't get into the ramekins, and use hot (not boiling) water so the baking temperature stays stable.
• A perfectly cooked custard will look set at the edges but still jiggle slightly in the center, since it will continue to firm up as it chills.
• Use oranges whose skin hasn't been sprayed with excess wax or pesticide, and wash them thoroughly before zesting for a more natural aroma.
📊 Nutrition Facts / serving
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