NOT a flan!

So my favorite time waster is reading food blogs and day-dreaming of French pastries and dishes I hope to one day make.

Below is a recipe for CRÉME ORANGE CARAMEL 

Ingredients

2 cups of whole milk
1/4 cup of sugar
1 vanilla bean
1 orange rind
1 pinch of salt
4 eggs

For the caramel
1/2 cup of sugar
1 tbs of fresh OJ
3 tbs of water

You can use ramekin mold of your choice but be mindful of its size and cooking time.
I used small metal ramekin molds

Preheat oven to 350º

For the caramel:

Melt the sugar, orange rind, orange juice and water in a small pan over medium-high heat.

Do not stir and let the mixture melt slowly on its own. When the mixture reaches a light brown color shake the pan, and slowly stir. Remove from heat, and pour immediately into ramekin molds.

Be VERY careful not to burn yourself as caramel temperature is super hot.

While wearing oven mittens, swirl your mold in a circular motion so the edges are covered

with caramel.

Set ramekins aside to cool.

Now boil milk in a pot.

Lower heat once it starts to boil.

Add sugar, orange rind, vanilla bean and pinch of salt.

Stir, remove from heat and set aside.

Whisk 4 eggs in a bowl and pour into the warm vanilla milk.

Whisk continuously while you are doing this so the eggs don’t coagulate.

Strain through a fine mesh sieve into a small container to avoid air pockets

and for a smooth cream.

Pour mixture from your container into the caramel lined mold.

Place molds in a large roasting pan, pour hot water so it comes up just over half the mold.

This method is called bain-marie.

Bake for 55 minutes.

Remove from the oven and cool completely.

Once cool, leave in the fridge for a least 2 hours.

When you are ready to serve, gently loosen the sides with a small knife.

I served this with a spiced Apple cider (Drink recipe to follow)