Winter is Citrus time! While any citrus trees are ripening their fruits in the garden, I am busy to look for some leftover fruits in the same trees. Luckily, I still got a few oranges, enough for making orange caramel cream for A Fruit A Month, hosted by Sharmi of Neivedyam.
Sharmi and citrus lovers, here's for you!
Orange Caramel Cream
Source: Australia Vogue, Wine and Food Cookbook.
Caramel: 100g sugar, 60ml water
Cook sugar and water over low heat, stirring until sugar has dissolved. Raise heat and boil without stirring until mixture is a golden-brown caramel. Quickly pour a little caramel into each ramekin to cover the bottom. Cool until caramel is set.
Orange Cream: 500ml heavy cream, grated rind of 2 oranges, 3 eggs, 4 egg yolks, 160g sugar, 375ml orange juice, 60ml Grand Marnier (I omit it)
Scald cream with rind of oranges. Whisk eggs and yolks in a bowl and add sugar. Whisk in orange juice and Grand Marnier. Gradually pour in the hot cream, whisking constantly.
Pour this custard mixture over cooled caramel to fill ramekins. Place ramekins in a bain-marie. Cover with foil and bake in pre-heated 150C oven for 1-1 ¼ hours. The water must be hot, not boiling.
When creams are cooked, cool to room temperature and chill. Garnish to your liking.
Have a Great Day!