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Orange Caramel Custard Recipe as prom...

mangia!'s picture

As promised, here is another way to use some of the orange oil you have on hand.

*7 ounces sugar (about 1 cup)
*1/4 cup water
*3 navel oranges, zested, peeled, & segmented
*1 quart whole milk
*1/4 teaspoon orange oil
*1 teaspoon vanilla extract
*6 eggs
*2 egg yolks
*10 ounces sugar (about 1 1/2 cups)


*1. In a small, heavy saucepan, bring 7 oz. sugar and water to a boil over high heat until the sugar completely dissolves. Reduce the heat, and cook without stirring until the syrup turns a golden brown, about 10 minutes. Remove the pan from the heat, and pour the caramel into a 1-quart mold, or 8 individual custard cups.

*2. In a heavy saucepan, bring the milk, orange zest, and orange oil to a boil. Remove from heat, and stir in vanilla while off heat.

*3. Whisk the eggs, egg yolks, and 10 oz. sugar together (do not let eggs & sugar sit together, whisk them right away!) and add them to the hot milk mixture, stirring constantly. Strain through a coarse strainer.

*4. Place the orange segments in the bottom of the mold(s) and add the custard. Place the mold(s) in a hot water bath (w/ water half way up sides), and bake in a pre-heated 325 oven for 35 or 40 minutes.

*5. Remove from the water bath and refrigerate until custard is thoroughly chilled. Unmold, and serve.

* NOTE: Best made a day ahead, or 6 hours in advance


What will happen is, the oranges will float to the top of the mold as the custard cooks. Then when you run a knife around the edge, and kind of bang it while it's upside down to unmold it onto the serving plate, the oranges will be on the bottom, and the top will be covered with a nice Spanish flan -type caramel sauce.

Hope you enjoy this Juli (and other orange fans!)


P.S. Can someone please tell me how you input degrees (the little circle) for an oven temperature? Thank you.

Jean_'s picture

(post #25612, reply #1 of 8)

Press the alt key next to the space bar and type in the numbers 0176 on the keypads to the right with the numerals on them--like this 350°. Ain't that nifty!!!!

Rebecca's picture

(post #25612, reply #2 of 8)

Thanks, Jean!!

Sonomona's picture

(post #25612, reply #3 of 8)

Thank you, thank you, Jean...I've been using an asterisk for ° all these many moons waiting to discover this secret...just didn't know who to ask...Whooppee!!!

Kevin_from_Colorado's picture

(post #25612, reply #4 of 8)

Jean, you are SO cool!

Ah...brains and beauty...what an irresistible combination!

Juli's picture

(post #25612, reply #5 of 8)

Thanks for the recipe, Nancy! Now I just have to find time to cook. These days work has me so busy that picking up take-out seems like too much to do. As strange as it sounds, I really miss my own cooking.

I'm hoping this weekend will be a little calmer. I really want to try this one. Am I the only one out there who has a pile of receipes just waiting to be used?

Jean_'s picture

(post #25612, reply #6 of 8)

Ignore the poor blind soul. :-)

Carolina's picture

(post #25612, reply #7 of 8)

Kevin has always been rather astute, if I remember correctly.

mangia!'s picture

(post #25612, reply #8 of 8)

No, Juli - you are not alone. Someone input in an earlier thread that most people don't even want to cook from scratch. I think a lot of them do, but are just SO PRESSED for time! Take good care of yourself, and I hope you get to enjoy your own wonderful cooking soon!:)