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Orange Caramel Custard     Veg   CD  DP   70mins

Serves 4      Cold  Vegetarian  Fruit  Alcohol  Dessert  Pudding Gluten Wheat Free



For the Caramel

175g/6oz Granulated Sugar

90ml/3fl.oz. Water

Other ingredients

540ml/18fl.oz. Milk

4 Eggs, beaten

50g/2oz Caster Sugar

1 teasp cornflour

2 tbsp Grand Marnier

Zest of 1 Orange




1. Preheat the oven to 150C, 300F, Gas mark 2.


2. Make the caramel by placing the sugar in a small saucepan together with the water. Allow the sugar to dissolve over a low heat then bring to the boil. Continue to boil rapidly until it turns a medium golden brown colour then remove from the heat immediately.  


3.Pour the caramel into the base of an ovenproof dish, swirling around the bottom and slightly up the sides.


4. Place the dish into a large roasting tin and pour in cold water until it reaches half way up the side of the dish.


5. In a saucepan, heat the milk to hot but not boiling.


6.  In a large mixing bowl, whisk together the eggs, sugar, cornflour and Grand Marnier. Pour the hot milk onto the egg mixture then stir in the orange zest and pour it into the dish containing the caramel.


7.  Place the dish in a baking tin filled with 5cm/2inches of hot water then carefully place the water bath into the oven and cook for 1 hour. Allow to cool before refrigerating. Chill until cold.


8. To serve - invert the crème caramel onto a large plate.


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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat – To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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