Orange & cardamom creme caramels

Orange & cardamom creme caramels


The ingredient of Orange & cardamom creme caramels

  1. 1 cup (220g) caster sugar
  2. 1 1/4 cups (310ml) milk
  3. 1/2 teaspoon ground cardamom
  4. 2 eggs
  5. 1 egg yolk
  6. 1/2 teaspoon finely grated orange rind

The instruction how to make Orange & cardamom creme caramels

  1. Preheat oven to 160u00b0C. Line base of a large roasting pan with a tea towel. Place four 1/2 cup (125ml) ramekins or ovenproof dishes on the tea towel.
  2. Stir 3/4 cup (180g) of sugar and 1/4 cup (60ml) water in a saucepan over low heat until sugar dissolves. Increase the heat and boil, without stirring, 5-8 minutes or until golden. Pour into ramekins and set aside.
  3. Meanwhile, stir milk and cardamom in a saucepan over medium heat until hot, but not boiling. Set aside.
  4. Combine eggs, egg yolk and the remaining sugar in a heatproof bowl. Stir in the milk and orange rind. Divide among the ramekins.
  5. Pour hot water into the roasting pan so it comes halfway up the sides of the ramekins. Bake for 35-40 minutes or until firm to the touch. Remove ramekins and set aside for 2 hours. Place in fridge for 6 hours or overnight.
  6. To serve, run a small sharp knife around edge of each ramekin. Invert onto plates.

Nutritions of Orange & cardamom creme caramels

calories: 329.82 calories
calories: 6 grams fat
calories: 60 grams carbohydrates
calories: 7 grams protein
calories: 70.33 milligrams sodium
calories: NutritionInformation

You may also like