Blood Orange Creme Caramel Recipe

Blood Orange Creme Caramel Recipe

Blood Oranges are currently in season. These unusually coloured fruits get its colour from the same pigment found in some flowers. The flesh of the fruit develops is colour as it develops, with low temperatures during the night. Personally I think it is a pretty special fruit.

I remember eating creme caramel as a child, it seems like a pretty easy and basic dessert, but I think with the addition of the blood orange, it takes it from being simple to unique

Makes 6 portions

 

Ingredients:

750ml milk

3 blood oranges, zest
4 eggs
8 egg yolks
250g sugar

For the caramel:

175g sugar

100ml water

Method:

 

Simmer the milk with the orange zest. Remove from the stove and let it infuse for at least one hour.

Mix the eggs and egg yolks with the sugar.

Bring the milk to the boil and temper with the eggs. Pass through a fine sieve if needed

 

Prepare the 8oz tin foil cups with caramel and then pour the mix (150g). Cook in an oven of 120 degrees for about 20-25 minutes

To temper eggs with a hot liquid, is a process of slowly adding the hot or warm liquid to eggs, that have already been whisked, adding a little at a time and whisking so that the eggs do not cook or scramble.