Puddings & Soufflés

Orange Crème Caramel


1/2 cup (125 mL) sugar
1/4 cup (50 mL) water
5 eggs
1/2 cup (125 mL) sugar
2 1/2 cups (625 mL) hot milk
1 tbsp (15 mL) grated orange rind
1 tsp (5 mL) vanilla extract


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 (do not let mixture boil while stirring). Increase heat to medium-high and boil, without stirring, until mixture caramelizes and is golden in colour, 6 to 8 minutes. Pour immediately into an 8-inch (20 cm) round baking pan, tilting pan to cover bottom.

Stir eggs with 1/2 cup (125 mL) sugar until blended. Stir in hot milk, orange rind and vanilla. Avoid over-mixing. Pour into pan over caramel mixture.

Place in a pan of boiling water and bake until mixture is set, 40-45 minutes. Remove from hot water. Cool on a rack. Cover with foil or plastic wrap and refrigerate overnight or up to 2 days.

To remove from mould, run a spatula carefully around custard. Invert a rimmed serving plate over custard and turn over. Serve in wedges.

Tip: To eliminate air bubbles in the baked custard, let egg mixture rest 5 minutes before pouring over caramel.

Nutrients per serving:

Calories: 180
Carbohydrates: 31 g
Protein: 6 g
Fat: 4 g
Sodium: 75 mg