Thursday, 23 January 2014

Caramel Pudding with a Hint of Orange (Orange Crème Caramel) - Easy Dessert




Caramel pudding
Orange Crème Caramel 

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

Serves: 4

Ingredients:

½ cup Sugar (and a little more if you want to make the garnish)
1 Egg
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)


Method:
  1. Pour the milk in a sauce pan add the zest of half orange and bring to a boil, allow cooling completely.
  2. 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.
  3. Preheat the oven to 150ᵒC
  4. 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
  5. Pour the caramel in the ramekins, just covering the base of the ramekins.
  6. 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.
  7. Pour the mixture over the caramel layer in the ramekins leaving some room on the top.
  8. 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)
  9. 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)
  10. 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?