I am super lazy when it comes to making desserts, especially when planning a 3 course meal I am always on a look for a fancy looking yet easy to make dessert (also something that is not heavy ). Caramel pudding is probably one of the most common desserts sometimes known as a Flan and of course the posh name Crème Caramel. However, a posh name doesn't make it complicated it will still remain the easiest dessert ever.
My sister Poonam makes the best caramel pudding and she makes it in a Pressure cooker. Here is the Caramel Pudding Pressure cooker recipe
And here’s a recipe for a refreshing super light super easy Orange caramel pudding that I adapted from her recipe and food wishes
½ cup Sugar (and a little more if you want to make the garnish)
3 Egg yolks
A pinch of salt
¼ cup Sugar
1 tsp. Vanilla Extract
½ Cup Crème Fraiche (you can replace this with double cream)
½ Cup whole Milk
Grated rind of half an orange (orange zest)
- Pour the milk in a sauce pan add the zest of half orange and bring to a boil, allow cooling completely.
- Place four ramekins in a Deep baking tray, and spray the ramekin with cooking spray or I just use a kitchen towel dipped in a little oil to coat my ramekins.
- Preheat the oven to 150ᵒC
- Melt the ½ cup sugar over a medium heat until all the sugar is melted and turns to a lovely caramel ( remember swirl the stainless steel pan, do not stir this could cause sugar to crystallise
- Pour the caramel in the ramekins, just covering the base of the ramekins.
- In a bowl whisk eggs and the sugar, then add a pinch salt, add the crème fraiche (or double cream) whisk again and strain the orange infused milk, add the vanilla extract and mix well.
- Pour the mixture over the caramel layer in the ramekins leaving some room on the top.
- Bain Marie method: Pour boiling water to the tray, enough to cover the base of the ramekins and place the baking tray in the oven bake for 25 to 35 minutes, firm with a wobble. ( I bake mine for 25 Min however the wobble test will be your ultimate guide)
- Leave the ramekins covered with cling film in the refrigerator for couple of hours before serving. ( you could also plate it and then let it rest in the fridge)
- To plate, use a sharp knife to loosen the edges of the pudding, place a plate on the top of the ramekin and invert it. Place the caramel garnish on top or just some orange zest and voila!
For the Garnish:
One way to make it is add a little extra sugar to the caramel and after pouring in the ramekins make random designs on a non-stick paper. Other way is to plate the pudding and microwave the remaining caramel from the ramekin and make random designs on a non-stick paper (I usually use a grease proof paper coated with some oil).
Whats your favourite Dessert?