Go Back
Homemade Orange Creme Caramel photo

Orange Creme Caramel

This Orange Creme Caramel is a showstopper! Silky custard infused with orange and topped with luscious caramel—perfect for impressing guests!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dessert
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

For the Caramel:
  • 1 cup granulated sugar
  • 1/4 cup water
For the Custard:
  • 5 cups milk
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 tablespoon pure vanilla extract
  • 6 extra-large eggs room temperature
  • 3 strips orange peel

Equipment

  • 9-inch round cake pan
  • Medium Saucepan
  • Mixing bowl
  • Whisk
  • Fine Mesh Strainer
  • Oven Safe Dish

Method
 

Instructions:
  1. Step 1: Prepare the Caramel - In a medium saucepan, combine 1 cup of granulated sugar and 1/4 cup of water. Cook over medium heat, swirling the pan gently (do not stir) until the sugar dissolves and turns a deep amber color. This should take about 10 minutes. Once ready, quickly pour the caramel into the bottom of your cake pan, tilting to coat evenly. Set aside to cool.
  2. Step 2: Heat the Milk - In the same saucepan, heat 5 cups of milk over medium heat until it is warm but not boiling. Remove from heat and add the 3 strips of orange peel. Let it steep for about 15 minutes to infuse the milk with orange flavor.
  3. Step 3: Make the Custard Mixture - In a mixing bowl, whisk together 1 cup of sugar, 1/2 teaspoon of salt, 1 tablespoon of pure vanilla extract, and 6 room-temperature eggs until well combined. Gradually whisk in the warm milk mixture, removing the orange peel as you pour.
  4. Step 4: Strain the Mixture - To ensure a smooth custard, strain the mixture through a fine mesh strainer into a clean bowl. This will eliminate any lumps from the eggs.
  5. Step 5: Combine and Bake - Pour the strained custard over the cooled caramel in the cake pan. Place the cake pan inside a larger oven-safe dish and fill the outer dish with water until it reaches halfway up the sides of the cake pan. This water bath helps to cook the custard gently.
  6. Step 6: Bake - Preheat your oven to 350°F (175°C). Bake the Orange Creme Caramel for about 50-60 minutes, or until the custard is set but still slightly wobbly in the center.
  7. Step 7: Cool and Serve - Remove the pan from the water bath and let it cool at room temperature. Once cooled, refrigerate for at least 4 hours or overnight. To serve, run a knife around the edges of the cake pan, then invert onto a serving plate. The caramel will flow over the custard, creating a beautiful glaze.

Notes

  • For a dairy-free version, use almond or coconut milk instead of regular milk.
  • Experiment with citrus fruits like lemon or lime for a different flavor.
  • Add a pinch of cinnamon or nutmeg for a warm spice note in the custard.