Name: Orange Creme Caramel
Ingredients: dish; 4 egg yokes; 1 1/2 cup sugar; 1 whole egg; 2 tbsp Grand Marnier; 2 tsp orange zest; 1 3/4 cup heavy cream; 3/4 cup whole milk; 1 pinch of salt

Whether you are a college student simply beginning your very own culinary experiments or a skilled chef with numerous supper parties under your belt, there is always something new to learn about cooking. We hope these Orange Creme Caramel recipe and tips can help you in your kitchen tonight, as well as get used to wonderful home-cooked meals.

Orange Creme Caramel

To cook Orange Creme Caramel you need 9 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Orange Creme Caramel :

You need dish.

You need to prepare egg yokes.

You need sugar.

You need to prepare whole egg.

Provide Grand Marnier.

You need orange zest.

Prepare heavy cream.

Prepare whole milk.

Provide of salt.

Short Tips:

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instructions :Orange Creme Caramel

Place sugar in sauce pan and melt over medium high heat, stiring regularly until all the sugar is melted. Then simmer, only shaking pan until liquid turns a deep amber brown.

Pour the caramel into 4 ramekins, dividing evenly.

Carefully lift the ramekins and swirl caramel to coat sides. place ramekins in baking dish and fill dish with water to half the height of the ramekins.

In a large bowl, whisk together 1/2 cup sugar, egg yokes, egg, Grand Marnier and salt.

In a sauce pan, heat the milk and cream until slightly bubbling.

Slowly add a portion of the cream/milk mixture to the egg mixture, whisking constantly. Once the egg mixture has been warmed by some of the cream/egg mixture add the rest, whisking constantly, divide the custard evenly between the 4 ramekins.

Preheat oven to 325.

Bake until center jiggles slightly, about 35 minutes.

Carefully remove baking dish from the oven and let ramekins cool in the water for 30 minutes.

Remove from water, wipe dry then cover each ramekin with plastic wrap and refrigerate for at least 6 hours.

To serve, run a knife around the edge of the ramekin to release the custard then place a plate on top and invert. Lift the ramekin off the plate shaking a little if necessary.

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