Orange creme caramel

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Festive table is impossible without dessert.Today, on the eve of the Old New Year, we invite you to try your hand at cooking creme caramel.This delicacy has taken cold, because after you follow all of our instructions, and sweet will be ready to give your stay a little longer to orange dessert in refrigerator.

For 6 servings you will need:

- 2 cups sugar,
- a third of a cup of water,
- half cup of cream,
- a glass of milk,
- zest of one orange,
- Art.grated ginger,
- 5 egg yolks and one whole egg.


1. Pour a half cup of sugar in a pan and pour a third glass of water.We put on medium heat, and making sure not burned and did not become bitter.

2. Now beginning to prepare itself cream.Fill in a pot half cup of cream and a glass of milk.

3. Add the grated zest from one orange.We put on the fire.While the milk and cream to boil, peel and boil should give the taste of the milk mixture.Also add the item.a spoonful of grated ginger (fresh or candied).

4. At this time, pour in a cup 5 egg yolks and one whole egg and add half a cup of sugar.Beat whisk until until the sugar dissolves, better mixer is not used to not have much foam.

5. Go back to the sugar syrup, it is time for a little darkened and acquired a slightly amber color.Before the caramel harden it to be poured into molds (a spoonful of each), and do not worry that they will be filled unevenly - baking to fix it.

6. Then go back to our cup with whipped eggs.There need to add milk mixture, but first a little cool should milk and cream.Fill, stirring constantly with a whisk, so that the eggs are not cooked.

7. Now using the ladle fill our molds with caramel of egg-milk mixture to the top.By the way do not worry, that the cream is very fluid, it would give baking lightness and airiness.

8. An important tip: add boiling water to the pan, which will be shaped during baking, so that half of the mold has been immersed in water.This will protect your cream from exposure to too high temperature oven.

9. Now put the form on a tray in the oven, preheated to 160 degrees for 50-60 minutes.Remember that the cream should freeze, but not harden and look like jelly.

10. Ready-caramel cream portions in the forms set to cool for 15 minutes, then a thin knife (because they are slightly stuck to the wall) incision in a circle and turns on the plate.Dessert decorate candied orange peels.

Garnish: Cut the orange rind washed well, add up the resulting strips and cut into thin strips.In a frying pan in two parts water, add one part sugar and turn on high heat.In the boiling syrup, put the chopped peel, cook for 20 minutes.When the crust will be transparent, otbrosyvaem them on a sieve to the stack syrup, and they are cooled.Getting from decorating.