ORANGE CARAMEL CUSTARD
Yet another version of the quintessential 'Caramel Custard' that showed up on our frugal dessert table quite often when we were young. This Orange Caramel Custard is slightly more luxurious, and not like the wobbly one we had as kids from the armed forces. It's also deliciously orange flavoured, the orange pairing brilliantly with the slightly burnt caramel. Steaming it in the pressure cooker is a breeze. Quick too! You can always bake it, though it will take about an hour to cook.
Provided by Deeba @ PAB
Time 4h25m
Number Of Ingredients 9
Steps:
- Take the 3 tbsp granulated sugar in a 7" cake tin. Heat gently over flame until the sugar begins to bubble and gets caramelised to a golden brown. Be careful not to burn it as it goes from brown to black really quick. Don't leave it unattended.
- Once the sugar is golden brown, turn off heat, and swirl the pan around to coat the bottom {and sides if you like} with the carmelised sugar.
- Place on counter to cool, and leave for the caramel to set, 5 minutes usually.
- Place a trivet in a large pressure cooker and cover it with water. Water should be about an inch or two above the trivet.
- Place all ingredients for the orange custard in the jar of blender. I use the KitchenAid Artisan Blender. Whiz at high speed to blend.
- Once blended, pour over the caramel. {You can starin it if you like}.
- Tightly cover the tin with aluminium foil, and gently place on trivet in pressure cooker.
- Turn on the heat, and cook WITHOUT WHISTLE, for 15-20 minutes. Allow to cool in pressure cooker.
- Once cool, take out gently, and leave to chill, covered, for 4-6 hours, preferably overnight.
- To serve, place a slightly deep or ridged flat plate/pie dish over the tin, and swiflty turn over. The caramel custard will release some liquid that the platter should have space to catch.
- Top with fresh seasonal fruit, toasted walnuts etc. Serve chilled.
SOFT ORANGE CUSTARD
This creamy custard with a splash of sunshiny citrus flavor can brighten any gray day. It's a light, lovely dessert! -Sue Friend, Lynden, Washington
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, beat butter and sugar on medium speed for 1 minute. Add the eggs, flour and salt. Beat for about 2 minutes or until thickened. Add the orange juice, orange zest and lemon juice. Stir in milk., Pour into five 6-oz. ramekins or custard cups. Place ramekins in a 13x9-in. baking pan. Add 1 in. of boiling water to pan. , Bake, uncovered, at 325° for 35-40 minutes or until a knife inserted in the center comes out clean. Remove ramekins from water bath. Serve warm or chilled. Refrigerate leftovers.
Nutrition Facts : Calories 208 calories, Fat 7g fat (4g saturated fat), Cholesterol 98mg cholesterol, Sodium 215mg sodium, Carbohydrate 33g carbohydrate (30g sugars, Fiber 0 fiber), Protein 5g protein.
CARAMEL CUSTARD
My husband and I have enjoyed this simple custard recipe many times, especially after a Tex-Mex meal. In fact, I've made it so often I don't even look at the recipe. See if it doesn't become a regular favorite at your house.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a large heavy saucepan, cook and stir 3/4 cup sugar over low heat until sugar is melted and golden. Pour into eight 6-oz. custard cups, tilting to coat bottom of cup; let stand for 10 minutes. , In a large bowl, beat the eggs, milk, vanilla and remaining sugar until blended but not foamy. Pour over caramelized sugar. , Place the cups in two 8-in. square baking pans. Pour very hot water in pans to a depth of 1 in. Bake at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Remove from pans to cool on wire racks. , To unmold, run a knife around rim of cup and invert onto dessert place. Serve warm or chilled.
Nutrition Facts : Calories 259 calories, Fat 7g fat (3g saturated fat), Cholesterol 172mg cholesterol, Sodium 92mg sodium, Carbohydrate 42g carbohydrate (41g sugars, Fiber 0 fiber), Protein 8g protein.
BAKE-AHEAD CARAMEL CUSTARDS
Caramel flatters creamy custard in these bake-ahead treats. Making caramel is easy: Stir together a sugar syrup; simmer until golden; and stir in half-and-half.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees. Set a kettle of water to boil.
- Make caramel: In a medium saucepan, combine 1/2 cup sugar and 1 cup water. Cook over medium-high, stirring, until sugar has dissolved. Continue to cook, without stirring, until syrup turns golden brown, 8 to 10 minutes. Carefully add half-and-half (mixture may clump and sputter); simmer, stirring constantly, until smooth. Remove from heat.
- In a medium bowl, whisk together egg yolks, remaining 1/2 cup sugar, vanilla, and salt until pale yellow and thick. Stirring constantly with a wooden spoon, gradually add caramel. Skim any foam from surface of custard mixture.
- Divide mixture among six 6-ounce ramekins or custard cups. Line a baking pan (just large enough to hold ramekins) with a dish towel; place ramekins on dish towel. Transfer to oven, and pour enough boiling water into pan to come halfway up sides of ramekins; cover pan loosely with foil.
- Bake custards just until set but slightly wobbly, 40 to 45 minutes. Carefully remove ramekins from pan. Refrigerate until chilled, at least 4 hours (or, covered, up to 3 days). Garnish with toffee before serving.
Nutrition Facts : Calories 360 g, Fat 20 g, Protein 7 g
SPICED CARAMEL SYRUP
While this syrup was created by the pastry chef Daniel Skurnick to pour over his Franco-Chinese steamed ginger-milk custard, it's a good recipe to have handy when you want something to pour over cooked fruit, ice cream or pudding - I like it paired with vanilla, chocolate or butterscotch. It's a quickly made syrup flavored with peppercorns, cloves, nutmeg and ginger. Mr. Skurnick says you should cook the caramel until its color is "Irish-setter red" before adding the spices - it's a perfect description of what you're looking for.
Provided by Dorie Greenspan
Categories dessert
Time 10m
Yield Enough to top 6 custards
Number Of Ingredients 6
Steps:
- Pour the sugar into a heavy-bottomed medium saucepan set over medium-high heat. Once the sugar starts to color, swirl the pan so that it melts and colors evenly.
- When the caramel is a light reddish-brown color, or as Mr. Skurnick says, "Irish-setter red" (it takes about 5 minutes to reach this stage), drop in the spices and, standing away from the pan, carefully pour in the water. When it boils, reduce the heat to very low and cook for 2 minutes.
- Strain the caramel into a heatproof container (discard the spices or use them for tea), and cool completely. You can keep the syrup covered in the refrigerator for up to 1 week. It will thicken; warm gently to reliquefy.
SPICED ORANGE CARAMEL CUSTARD
This super silky treat will be your new go-to dessert from Aran Goyoaga of Canelle et Vanille.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 5h35m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 300 degrees F. Place the ramekins in a deep oven-safe pan or dish. Set aside.
- In a small saucepan, heat the heavy cream, whole milk, vanilla bean and scrapings, cinnamon stick, cardamom pods, orange zest and ginger over medium heat. Cook until it comes to a simmer. Turn off heat and let it steep for 10 minutes.
- While the heavy cream is steeping, place the sugar and water in a medium saucepan with tall sides. Before turning on the heat, gently mix until the sugar turns the consistency of wet sand. Then cook the mixture, stirring occasionally, over medium-high heat until the sugar starts to melt and turns deep amber. Turn off the heat and slowly whisk in the warm heavy cream mixture.
- In a large bowl, whisk together egg yolks and salt. Slowly stir in the warm caramel mixture. Strain this custard through a fine sieve and discard spices.
- Pour the custard into the ramekins and fill the baking pan with boiling water to halfway up the sides of the ramekins. Be careful not to let the water enter inside the ramekin. Cover the baking pan with Reynolds Wrap® Aluminum Foil and place inside the oven.
- Bake for 60-75 minutes until the center of the custard is set but still jiggles slightly. Remove from oven and let the ramekins sit in the pan until cool enough to handle. Dry the bottoms of the ramekins and refrigerate for at least 4 hours. Serve with whipped cream and chopped pistachios.
Nutrition Facts : Calories 541.2 calories, Carbohydrate 34.2 g, Cholesterol 387.1 mg, Fat 43 g, Fiber 0.9 g, Protein 7.3 g, SaturatedFat 24.4 g, Sodium 202.3 mg, Sugar 29.2 g
SPICED ORANGES WITH CARAMEL SAUCE
Steps:
- In a 4 cup glass measuring cup combine the brown sugar, heavy cream and light corn syrup. Set aside in microwave until later.
- To cut oranges into supremes: remove rind and pith. Over a bowl to catch the juices, cut in between skins to release supremes. Squeeze juice from skins over supremes and toss with a bit of cardamom to taste. Set supremes in 4 dessert bowls.
- When ready to eat microwave brown sugar mixture, uncovered at full power for 2 minutes. Whisk to blend, and cook 1 minute more until a bit thickened. Remove from heat and stir in butter. Immediately pour over oranges and garnish with pistachios. Sauce will thicken as it cools. Leftovers can be kept in the fridge for a week. To soften, microwave 30 seconds to a minute, uncovered.
SPICED CARAMEL ORANGES
Categories Rum Dessert Low Sodium Orange Winter Vegan Cinnamon Gourmet Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10 as part of a buffet
Number Of Ingredients 6
Steps:
- In a heavy saucepan melt the sugar over moderate heat, stirring with a fork, and cook the syrup, swirling the pan occasionally, until it is a golden caramel. Remove the pan from the heat, pour the water carefully down the side of the pan, and add the cinnamon and the allspice. Return the pan to the heat and simmer the syrup until the caramel is dissolved. Remove the pan from the heat, add the rum carefully, and simmer the syrup for 5 minutes. Arrange the orange slices in a large bowl, pour the syrup over them, and let the oranges macerate, covered and chilled, for at least 2 hours or overnight. Serve the oranges at room temperature.
HOLIDAY CARAMEL CUSTARD
Rum and nutmeg give this classic a subtle holiday flavor. Plan to prepare it at least 12 hours before serving.
Provided by Florence Fabricant
Categories dessert
Time 1h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Butter a four-to-five-cup baking dish or mold.
- Swirl one-half cup of the sugar with the water in a heavy saucepan or skillet until the sugar has dissolved. Place over medium heat and cook, stirring occasionally, until the mixture turns a uniform honey-brown color. Pour the caramel into the baking dish, tilting the dish so the caramel coats the bottom.
- Beat eggs and egg yolks together. Beat in the remaining half-cup of sugar and the nutmeg until light. Stir in the rum, milk and cream.
- Pour the mixture into the prepared baking dish. Set the dish in a pan of hot water that comes about half-way up the sides of the dish, place them in the oven and bake about 45 minutes, until the surface of the custard is firm to the touch and a knife inserted in the center comes out clean. The custard should not feel very stiff.
- Allow the custard to cool to room temperature, then refrigerate it at least six hours or overnight. Just before serving, run a knife around the sides of the dish, then unmold the custard onto a serving plate that has a lip so the caramel will not run off.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 5 grams, Carbohydrate 39 grams, Fat 14 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 85 milligrams, Sugar 39 grams, TransFat 0 grams
VANILLA-ORANGE CUSTARD WITH CARAMEL
Categories Milk/Cream Berry Dairy Egg Dessert Bake Orange Vanilla Summer Chill Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 13
Steps:
- For Custard
- Using vegetable peeler, cut peel (orange part only) in wide strips from oranges. Combine milk, half and half and sugar in saucepan. Scrape seeds from vanilla bean into milk mixture; add bean. Bring to simmer, stirring until sugar dissolves. Add peel. Remove from heat. Cover and steep 30 minutes.
- Strain mixture into medium bowl; cool to lukewarm. Whisk eggs and yolks in large bowl to blend. Gradually whisk milk mixture into eggs. Chill until cold.
- For Caramel
- Mix 1 cup sugar, 1/4 cup water and juice in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 10 minutes. Add 3 tablespoons water (mixture will bubble). Stir over low heat until hard bits dissolve. Immediately pour into 6-cup soufflé dish; swirl to coat bottom and halfway up sides. Cool.
- Preheat oven to 350°F. Whisk custard; pour into caramel-coated dish. Place in large baking pan. Fill pan with enough hot water to come halfway up sides of dish. Cover pan completely with foil, sealing at edges. Bake until center 3 inches of custard moves only slightly when dish is shaken, about 1 hour. Remove from oven; let stand covered 10 minutes. Remove from water; chill overnight.
- Combine berries and 1/4 cup sugar in bowl. Let stand 30 minutes.
- Run knife around sides of dish to loosen custard. Place platter atop dish. Invert custard onto platter. Remove dish; allow caramel to spill out onto platter. Garnish with some berries. Serve, passing berry mixture separately.
ORANGE & CARAMEL CUSTARD TART
This indulgent looking tart is actually fairly angelic so even those on a diet can enjoy a slice or two
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Treat
Time 35m
Number Of Ingredients 10
Steps:
- Beat the egg yolks and sugar for a few mins until pale and slightly thickened, then whisk in the flours. Heat the milk and orange zest in a saucepan. Once it's starting to boil around the edges, whisk into the egg mix. Put the whole lot back into the pan, stirring all the time until thick and boiling. Leave to cool completely. Can be made up to 2 days ahead.
- Heat oven to 200C/fan 180C/gas 6. Brush the filo sheets one by one with egg white and use to line a 23cm loose-bottom flan tin, overlapping the pieces as you go. Fold the pastry over itself at the edges rather than letting it overhang or you'll never get it out of the tin. Bake blind for 10 mins, then give it another 5 mins until dark golden and very crisp. Leave to cool. Can be made up to 1 day ahead.
- The cream filling will be set by now, so beat again with electric beaters until smooth. Spoon into the case, then chill for at least 30 mins. To serve, put the sugar into a non-stick frying pan and leave over a gentle heat to melt and then caramelise, swirling the pan only a few times. Meanwhile, spread the oranges over the custard. When the caramel is dark golden, drizzle it over the oranges, let it set for a few mins, then serve immediately.
Nutrition Facts : Calories 177 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.34 milligram of sodium
SPICED ORANGE CARAMEL CUSTARD
This super silky treat will be your new go-to dessert from Aran Goyoaga of Canelle et Vanille.
Provided by Reynolds KitchensR
Categories Reynolds®
Time 5h35m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 300 degrees F. Place the ramekins in a deep oven-safe pan or dish. Set aside.
- In a small saucepan, heat the heavy cream, whole milk, vanilla bean and scrapings, cinnamon stick, cardamom pods, orange zest and ginger over medium heat. Cook until it comes to a simmer. Turn off heat and let it steep for 10 minutes.
- While the heavy cream is steeping, place the sugar and water in a medium saucepan with tall sides. Before turning on the heat, gently mix until the sugar turns the consistency of wet sand. Then cook the mixture, stirring occasionally, over medium-high heat until the sugar starts to melt and turns deep amber. Turn off the heat and slowly whisk in the warm heavy cream mixture.
- In a large bowl, whisk together egg yolks and salt. Slowly stir in the warm caramel mixture. Strain this custard through a fine sieve and discard spices.
- Pour the custard into the ramekins and fill the baking pan with boiling water to halfway up the sides of the ramekins. Be careful not to let the water enter inside the ramekin. Cover the baking pan with Reynolds Wrap® Aluminum Foil and place inside the oven.
- Bake for 60-75 minutes until the center of the custard is set but still jiggles slightly. Remove from oven and let the ramekins sit in the pan until cool enough to handle. Dry the bottoms of the ramekins and refrigerate for at least 4 hours. Serve with whipped cream and chopped pistachios.
Nutrition Facts : Calories 541.2 calories, Carbohydrate 34.2 g, Cholesterol 387.1 mg, Fat 43 g, Fiber 0.9 g, Protein 7.3 g, SaturatedFat 24.4 g, Sodium 202.3 mg, Sugar 29.2 g
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.
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