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Orange and tequila crème caramel

Orange Creme Caramel Recipe

Orange and tequila crème caramel

Name: Orange and tequila crème caramel
Total time: 1 h
Yield: Serves 6
Ingredients: 700ml whole milk; split in half vanilla pod; 4 strips orange zest; 4 whole eggs; 4 egg yolks; 50g golden caster sugar; 120g golden caster sugar; 50ml (preferably aged tequila – anejo or reposado tequila available from drinkon.com)

Thomasina Miers

Published: December 19, 2014 at 2:30 PM

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Serves 6

Easy

Total time: 1 hr

+ infusing and cooling time

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Crème caramel is really popular in Mexico. Orange zest sharpens the flavour in this recipe from Thomasina Miers, which a little tequila in the caramel gives it a richer, deeper flavour

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Alternatives

Complete the dish

Try this recipe for orange and tequila crème caramel, then also check out our kahlua crème caramel and crème brûlée.

Ingredients

Nutrition

custard

700ml whole milk
split in half vanilla pod
4 strips orange zest
4 whole eggs
4 egg yolks
50g golden caster sugar

TEQUILA CARAMEL

120g golden caster sugar
50ml (preferably aged tequila – anejo or reposado tequila

available from drinkon.com)

Nutrition: per serving

kcal317
fat13.5g
carbs35.1g
protein11.2g
salt0.29g

Method

step 1

Put the milk, vanilla pod and orange zest in a pan, and bring to a gentle simmer. Take off the heat, cover and let the flavours infuse for at least half an hour before using (you can do this the day before if you put it in the fridge). Heat oven to 150c/fan 130c/gas 2.
step 2

To make the caramel, put the sugar, half the tequila and 100ml water in a pan. Heat gently until the sugar melts, then turn up the heat and boil without stirring until the liquid turns a dark caramel colour. Add the remaining tequila, being careful to turn the pan away from you, as the caramel might splutter. Heat the caramel through again to get rid of any lumps and quickly pour it into 6 warmed ramekins, turning the ramekins so that the caramel covers the sides and bottoms (don’t worry if it hardens).
step 3

Beat the eggs and sugar together. Scrape the vanilla seeds into the infused milk (take out the pod and zest first) and reheat it until it’s hot but not simmering. Whisk the milk into the eggs, strain and pour into ramekins.
step 4

Cover each ramekin with foil. stand in a roasting tray and pour in water until it reaches ⅓ of the way up the outside of the ramekins. Bake for 30 minutes. Allow to cool, then chill if eating later. Gently run a knife around the sides before turning caramels out onto a plate.

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Authors

Thomasina Miers

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