Caramel
1/2 cup (125 mL) granulated sugar
1/4 cup (60 mL) water
Custard
5 eggs
1/2 cup (125 mL) granulated sugar
1 Tbsp (15 mL) grated orange rind
1 tsp (5 mL) vanilla extract
2 1/2 cups (625 mL) hot whole milk, 3.3% m.f.
Instructions:
Preheat oven to 350°F (180°C).
In a small heavy saucepan, combine 1/2 cup (125 mL) sugar and water. Cook over medium heat, stirring constantly, until sugar is dissolved.
Increase heat to medium-high and boil, without stirring, until the mixture caramelizes and is golden in colour (about 6 to 8 minutes). Note: once caramelized, this mixture will get dark fast and requires constant supervision. Pour immediately into 6 ramekins (or an 8-inch (20 cm) round baking pan), tilting to cover the bottoms. Set aside.
Gently whisk eggs with 1/2 cup (125 mL) sugar just until blended. Stir in orange rind and vanilla.
In another small saucepan, warm the milk on medium heat until just before boiling. Slowly pour the hot milk into the egg mixture while whisking, avoiding over-mixing. Pour the egg and milk into ramekins over the caramel.
Place ramekins (or pan) in a pan of boiling water and bake until mixture is set (approximately 40 minutes). Remove from pan of hot water. Cool on a rack. Cover with foil or plastic wrap and refrigerate overnight or up to 2 days before eating.
To remove from ramekins, run a spatula or sharp knife carefully around custard. Invert a rimmed plate over custard and turn over.
Tip: To eliminate air bubbles in the baked custard, let the egg mixture rest for 5 minutes before pouring over the caramel.
Makes 6 servings
Nutrients per serving:
Calories: 264
Protein: 9 g
Total Fat: 7 g
Fibre: 0 g
Sodium: 105 mg