Orange Creme Caramel Recipes

Steps:

• Line an 11x7-in. dish with foil, letting ends extend over sides by 1 in.; grease foil with 1 teaspoon butter., In a large heavy saucepan, combine the sugar, corn syrup and remaining butter. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; boil gently, without stirring, for 4 minutes., Remove from the heat; gradually stir in milk. Cook and stir until a candy thermometer reads 244° (firm-ball stage). Remove from the heat; stir in extracts. Immediately pour into prepared dish (do not scrape saucepan). Let stand until firm., Using foil, lift out candy; remove foil. Using a buttered knife, cut caramel into scant 1-1/2x1-in. pieces. Wrap individually in waxed paper; twist ends.

Steps:

• Finely grate zest from oranges, then squeeze enough juice to measure 1 cup.
• Pour juice through a fine sieve into a 2-quart heavy saucepan, discarding pulp, and stir in 1 cup sugar. Bring to a boil over moderately high heat, stirring until sugar is dissolved. Boil, without stirring but washing down any sugar crystals with a brush dipped in cold water and skimming froth as necessary, until syrup begins to turn golden, about 5 minutes. Continue to boil, swirling pan occasionally, until syrup is a deep golden caramel. Immediately divide caramel among ramekins, tilting if necessary to coat bottoms.
• Preheat oven to 325°F and line bottom of a small roasting pan with a folded kitchen towel.
• Bring milk and zest just to a simmer over moderate heat, then remove from heat and let stand, covered, 10 minutes.
• Whisk together whole eggs, yolks, and remaining 3/4 cup sugar in a large bowl, then whisk in warm milk. Pour custard through fine sieve into a bowl, pressing on and discarding solids. Divide custard among ramekins and arrange ramekins in roasting pan.
• Carefully add enough hot water to pan to reach halfway up sides of ramekins. Bake in middle of oven until custard is just set (but still trembles slightly in center), 50 minutes to 1 hour. Run a thin knife around side of each ramekin to loosen, then transfer ramekins to a rack and cool. Chill, loosely covered, at least 2 hours.
• To unmold, invert plates over ramekins and invert custards onto plates.

Steps:

• Preheat oven to 325 degrees. Place eight 4-ounce ramekins in a large roasting pan. Add 4 tablespoons water to a small pot. Add 1 cup sugar and stir to dissolve. Cook over medium-high, swirling occasionally, until caramel begins to turn amber, 6 to 8 minutes. Working quickly, divide caramel between ramekins, swirling ramekins to coat bottoms evenly, set aside.
• In a medium pot, heat milk over medium until hot, but not boiling. In a medium bowl whisk together whole eggs and yolks, salt, and remaining 1/2 cup sugar. While whisking, ladle some milk into the egg mixture. Whisk in remaining milk, one ladle at a time. Strain through a fine sieve into a large liquid measuring cup, and stir in vanilla. Divide custard evenly among ramekins.
• Transfer roasting pan to oven. Add enough boiling water to come halfway up the sides of the ramekins. Bake until custards are just set, about 35 minutes.
• With tongs, remove ramekins from hot water and let cool slightly. Cover and refrigerate until cold, at least 3 hours (or up to 3 days). To unmold, run a sharp knife around inside of each ramekins and invert onto a serving plate, gently shaking to release.

Steps:

• Heat oven to 150C/fan 130C/gas 2. In a small pan, bring the cream to the boil with the orange peel, then set aside to infuse. Tip 140g/5oz sugar into another saucepan with just enough water to make it sludgy. Bring to the boil, then turn the heat down to a simmer and boil to make a darkish caramel. Add 2 tbsp of the orange liqueur (watch out as it will splutter). Leave it to settle slightly, then pour the caramel over the base of 6 x 250ml ramekins and set aside.
• Beat the cream cheese and the remaining 85g/3oz sugar together in a large bowl, then beat in the eggs and the remaining orange liqueur. Strain in the infused cream, then beat everything together to make a custard. Skim off any froth and set aside.
• Boil the kettle. Place the ramekins in a deep roasting tin. Divide the custard between them - it will only come to halfway - then bring the tin to the oven and fill with hot water from the kettle so it comes halfway up the outside of the ramekin dishes. Bake the cheesecakes for 40 mins or until just set, then remove from the oven and the tin. Leave to cool, then chill at least overnight. These can be made up to 2 days ahead and left to chill.
• Up to 2 days before serving, make the bases. Crumble the biscuits into a food processor, then blitz to fine crumbs. Add the melted butter and pulse until everything is mixed. Line a flat baking tray with greaseproof paper, tip the base mix onto it, then top with another sheet of greaseproof paper. Gently roll the mix out until large enough to cut 6 bases the same size as the ramekins out of it. Chill.
• To make the caramel squiggles, heat the sugar with a little water in a saucepan and boil to make caramel, then set aside to cool slightly. Line a tray with baking parchment and grease with a little oil. Drizzle the caramel up and down so that all the strands of caramel stick together to create stars, then leave to set.
• To serve, use a cutter the same diameter as the ramekin to cut out 6 bases from the biscuit mix. Lift the bases onto 6 plates. Unmould the cheesecakes, saving the caramel sauce in the ramekin. Top the bases with the crème caramels, drizzle the sauce over and around the plates, garnish with a star and serve.

Steps:

• Combine the sugar and 1/4 cup water in a small high-sided saucepan. Using your finger, stir to create a sandy mixture, being careful not to get sugar on the side of the pan. Set pan over medium heat. Without stirring, cook mixture until dark amber in color, swirling pan carefully while cooking to keep the color uniform, about 10 minutes.
• Reduce heat to low. Slowly add the cream, and stir with a wooden spoon to combine. Remove pan from heat, add the lemon juice and butter, and stir until well blended, about 2 minutes. Set aside.
• Using a very sharp knife, cut top and bottom from oranges. Carefully slice away peel and white pith. Place oranges in serving bowls, and pour at least 3 tablespoons reserved caramel sauce over each. The unused caramel can be stored in an airtight container and refrigerated for up to 1 week.