CREAMY ORANGE CARAMELS
Each Christmas I teach myself a new candy recipe. Last year I started with my caramel recipe and added a splash of orange extract for fun. This year I just might try buttered rum extract. -Shelly Bevington-Fisher, Hermiston, Oregon
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2-1/2 pounds (80 pieces).
Number Of Ingredients 6
Steps:
- Line an 11x7-in. dish with foil, letting ends extend over sides by 1 in.; grease foil with 1 teaspoon butter., In a large heavy saucepan, combine the sugar, corn syrup and remaining butter. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; boil gently, without stirring, for 4 minutes., Remove from the heat; gradually stir in milk. Cook and stir until a candy thermometer reads 244° (firm-ball stage). Remove from the heat; stir in extracts. Immediately pour into prepared dish (do not scrape saucepan). Let stand until firm., Using foil, lift out candy; remove foil. Using a buttered knife, cut caramel into scant 1-1/2x1-in. pieces. Wrap individually in waxed paper; twist ends.
Nutrition Facts : Calories 69 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 27mg sodium, Carbohydrate 11g carbohydrate (11g sugars, Fiber 0 fiber), Protein 0 protein.
ORANGE CRèME CARAMELS
Steps:
- Finely grate zest from oranges, then squeeze enough juice to measure 1 cup.
- Pour juice through a fine sieve into a 2-quart heavy saucepan, discarding pulp, and stir in 1 cup sugar. Bring to a boil over moderately high heat, stirring until sugar is dissolved. Boil, without stirring but washing down any sugar crystals with a brush dipped in cold water and skimming froth as necessary, until syrup begins to turn golden, about 5 minutes. Continue to boil, swirling pan occasionally, until syrup is a deep golden caramel. Immediately divide caramel among ramekins, tilting if necessary to coat bottoms.
- Preheat oven to 325°F and line bottom of a small roasting pan with a folded kitchen towel.
- Bring milk and zest just to a simmer over moderate heat, then remove from heat and let stand, covered, 10 minutes.
- Whisk together whole eggs, yolks, and remaining 3/4 cup sugar in a large bowl, then whisk in warm milk. Pour custard through fine sieve into a bowl, pressing on and discarding solids. Divide custard among ramekins and arrange ramekins in roasting pan.
- Carefully add enough hot water to pan to reach halfway up sides of ramekins. Bake in middle of oven until custard is just set (but still trembles slightly in center), 50 minutes to 1 hour. Run a thin knife around side of each ramekin to loosen, then transfer ramekins to a rack and cool. Chill, loosely covered, at least 2 hours.
- To unmold, invert plates over ramekins and invert custards onto plates.
ORANGE CREME CARAMEL
From a National Supermarket's Christmas edition magazine. Have NOT included overnight refrigeration in the times.
Provided by ImPat
Categories Dessert
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- preheat oven to 160C or 140C fan forced.
- Line a baking dish with a folded tea towel.
- Place sugar in a medium saucepan with water and stir over low heat, without boiling, until sugar has dissolved and then increase heat slightly and bring to the boil and cook, without stirring, for about 7 minutes or until mixture is a deep golden carmel colour and use a wet pastry brush to brush away any crystals from the side of the pan.
- Atand a 20cm round cake tin in the lined baking dish, and pour the caramel over the base of the cake tin (take care as the tin will get hot) and set aside to cool completely.
- Combine milk, cream and orange zest in a saucepan and bring to the boil, then immediately turn off the heat and stand for 5 minutes.
- Whisk extra sugar, eggs and yolks until combined and then pour milk mixture onto egg mixture, stirring constrantly.
- Strain the custard into cake tin over the caramel.
- Pour hot water around the tin to come halfway up the sides and bake for 40 minutes or until set.
- Cool completely and then refrigerate overnight.
- Turn onto a serving plate and cut into wedges and serve with segmented orange and strawberries.
- TIP - try using a butter knife to dislodge any toffee from the base of the pan and sprinkle the shards over the top.
Nutrition Facts : Calories 425.4, Fat 21.9, SaturatedFat 12.3, Cholesterol 262.4, Sodium 76.4, Carbohydrate 52.4, Fiber 1.5, Sugar 47, Protein 7.4
ORANGE CRèME CARAMEL CHEESECAKES
These individual cheesecakes are better made a couple of days ahead so the caramel in the ramekin dissolves into a sticky sauce
Provided by Barney Desmazery
Categories Dessert
Time 1h
Number Of Ingredients 10
Steps:
- Heat oven to 150C/fan 130C/gas 2. In a small pan, bring the cream to the boil with the orange peel, then set aside to infuse. Tip 140g/5oz sugar into another saucepan with just enough water to make it sludgy. Bring to the boil, then turn the heat down to a simmer and boil to make a darkish caramel. Add 2 tbsp of the orange liqueur (watch out as it will splutter). Leave it to settle slightly, then pour the caramel over the base of 6 x 250ml ramekins and set aside.
- Beat the cream cheese and the remaining 85g/3oz sugar together in a large bowl, then beat in the eggs and the remaining orange liqueur. Strain in the infused cream, then beat everything together to make a custard. Skim off any froth and set aside.
- Boil the kettle. Place the ramekins in a deep roasting tin. Divide the custard between them - it will only come to halfway - then bring the tin to the oven and fill with hot water from the kettle so it comes halfway up the outside of the ramekin dishes. Bake the cheesecakes for 40 mins or until just set, then remove from the oven and the tin. Leave to cool, then chill at least overnight. These can be made up to 2 days ahead and left to chill.
- Up to 2 days before serving, make the bases. Crumble the biscuits into a food processor, then blitz to fine crumbs. Add the melted butter and pulse until everything is mixed. Line a flat baking tray with greaseproof paper, tip the base mix onto it, then top with another sheet of greaseproof paper. Gently roll the mix out until large enough to cut 6 bases the same size as the ramekins out of it. Chill.
- To make the caramel squiggles, heat the sugar with a little water in a saucepan and boil to make caramel, then set aside to cool slightly. Line a tray with baking parchment and grease with a little oil. Drizzle the caramel up and down so that all the strands of caramel stick together to create stars, then leave to set.
- To serve, use a cutter the same diameter as the ramekin to cut out 6 bases from the biscuit mix. Lift the bases onto 6 plates. Unmould the cheesecakes, saving the caramel sauce in the ramekin. Top the bases with the crème caramels, drizzle the sauce over and around the plates, garnish with a star and serve.
Nutrition Facts : Calories 994 calories, Fat 67 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 89 grams carbohydrates, Sugar 66 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 1.28 milligram of sodium
CRèME CARAMEL WITH ORANGE AND CINNAMON
Prepare the custards the day before you plan to serve them.
Yield Serves 4
Number Of Ingredients 8
Steps:
- Combine milk and cinnamon stick in medium saucepan. Bring to simmer. Remove from heat. Cover; let stand 30 minutes. Discard cinnamon stick.
- Preheat oven to 350°F. Divide orange strips among four 3/4-cup custard cups or soufflé dishes. Stir 1/2 cup sugar and 1/4 cup water in heavy small saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Immediately pour caramel into custard cups, dividing equally.
- Whisk egg, egg white, vanilla and remaining 1/3 cup sugar in medium bowl to blend. Gradually whisk in milk mixture. Pour over caramel in custard cups.
- Place custard cups in roasting pan. Pour enough hot water into pan to come halfway up sides of cups. Bake until custards are set, about 1 hour 5 minutes. Remove from water. Chill overnight.
- Run small knife around custards to loosen. Invert custards onto plates.
ORANGES WITH CARAMEL SAUCE
Fans of caramel apples might want to try this orange dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Combine the sugar and 1/4 cup water in a small high-sided saucepan. Using your finger, stir to create a sandy mixture, being careful not to get sugar on the side of the pan. Set pan over medium heat. Without stirring, cook mixture until dark amber in color, swirling pan carefully while cooking to keep the color uniform, about 10 minutes.
- Reduce heat to low. Slowly add the cream, and stir with a wooden spoon to combine. Remove pan from heat, add the lemon juice and butter, and stir until well blended, about 2 minutes. Set aside.
- Using a very sharp knife, cut top and bottom from oranges. Carefully slice away peel and white pith. Place oranges in serving bowls, and pour at least 3 tablespoons reserved caramel sauce over each. The unused caramel can be stored in an airtight container and refrigerated for up to 1 week.
More about "orange crème caramels recipes"
ORANGE CRèME CARAMEL RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Cuisine French RecipesCategory Dark Chocolate RecipesServings 6Calories 296 per serving
- Put the milk and cream into a pan and add the orange zest. Bring just to the boil, then set aside for 30 minutes to infuse.
- Meanwhile, put 150g sugar into a heavy-based pan with 2 tablespoons water and dissolve over a low heat. Continue cooking until it is a golden caramel colour. Divide between 6 x 125ml ramekins, tilting them to cover the bases. Set aside to cool.
- Preheat the oven to 150ºC/fan130ºC/gas 2. In a small bowl, beat the eggs lightly with the remaining sugar. Strain the cream into the eggs, discarding the zest, and stir well. Pour the mixture into the ramekins, then place in a large roasting tray. Pour in hot water until halfway up the ramekins’ sides. Cook for 30-35 minutes, until firm but with a wobble. Cool, then chill for at least 3 hours.
- Loosen each crème caramel with a knife and invert onto a plate. Decorate with twists of orange zest and angelica.
ORANGE CRèME CARAMEL | WILLIAMS SONOMA
From williams-sonoma.com
Servings 6Total Time 1 hr 55 mins
ORANGE CRèME CARAMEL RECIPE - AUSTRALIAN EGGS
From australianeggs.org.au
ORANGE CREME CARAMEL RECIPE | OLIVEMAGAZINE
From olivemagazine.com
ORANGE CRéME CARAMEL - SUMMER CITRUS
From summercitrus.com
MANDARIN ORANGE CREME CARAMEL - ONE HOT OVEN
From onehotoven.com
ORANGE CREME CARAMEL - WAITROSE
From waitrose.com
ORANGE CREME CARAMEL CAKE - FIG & OLIVE PLATTER
From figandoliveplatter.com
ORANGE CRèME CARAMEL - READER'S DIGEST CANADA
From readersdigest.ca
ORANGE CREME CARAMEL
From lesliebeck.com
ORANGE CRèME CARAMEL | CANADIAN LIVING
From canadianliving.com
CARAMELISED ORANGE CREME CARAMELS | DONNA HAY
From donnahay.com.au
ORANGE CREME CARAMEL RECIPE | BETTER HOMES AND GARDENS
From bhg.com.au
ORANGE LIME CRèME CARAMEL | CANADIAN LIVING
From canadianliving.com
VEGAN ORANGE CREME CARAMEL - FIG AND OLIVE PLATTER
From figandoliveplatter.com
ORANGE-FLAVORED CRèME CARAMEL AUTHENTIC RECIPE
From tasteatlas.com
ORANGE CREME CARAMEL - REAL RECIPES FROM MUMS
From mouthsofmums.com.au
ORANGE CRèME CARAMEL (LACTOSE FREE) - SICKLY SWEET CREATIONS
From sicklysweetcreations.com
CARAMELISED ORANGE CREME CARAMELS | DONNA HAY
From donnahay.com.au
RECIPE: ORANGE CREAM CARAMEL - YOUTUBE
From youtube.com
ORANGE CREME CARAMEL WITH TOFFEE SHARDS (ORANGE CARAMEL FLAN)
From cafedelites.com
ORANGE CRèME CARAMELS - GLUTEN FREE RECIPES
From fooddiez.com
ORANGE CREME CARAMEL RECIPE | EAT SMARTER USA
From eatsmarter.com
ORANGE CRèME CARAMELS - WAITROSE
From waitrose.com
ORANGE CREME CARAMEL RECIPE | COLES
From coles.com.au
ORANGE CRèME CARAMEL | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
ORANGE CRèME CARAMEL | COOKING-CUISINES – GULF NEWS
From gulfnews.com
ORANGE CREME CARAMEL RECIPE | EAT SMARTER USA
From eatsmarter.com
CRèME CARAMELS WITH CARAMEL ORANGES RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
ORANGE CRèME CARAMEL RECIPE WITH RHUBARB – BY PETA LEITH
From topsante.co.uk
ORANGE CARAMEL CREAM TRADITIONAL SPANISH RECIPE
From gourmandbreaks.com
ANNA OLSON'S CRèME CARAMEL - FOOD NETWORK
From foodnetwork.ca
LIGHT AND TASTY DESSERT: THE ORANGE CRèME CARAMEL
From thecarousel.com
ORANGE CRèME CARAMEL RECIPE FROM WAITROSE - YOUTUBE
From youtube.com
ORANGE CRèME CARAMELS - ANDI-CO AUSTRALIA PTY LTD
From andico.com.au
ORANGE CARAMEL CUSTARD RECIPE - BBC FOOD
From bbc.co.uk
10 BEST ORANGE CREAM CHOCOLATES RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search