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Citrus crème caramel with orange emulsion

Citrus crème caramel with orange emulsion

Citrus crème caramel with orange emulsion

Serves 6

Ingredients

4 (400 ml) large oranges

300 g caster sugar

14 large egg-yolks

2 large eggs

Caramel

100 g caster sugar

45 ml water

Method

Preheat oven to 160 ˚C.

Place 6 medium ramekins in a deep oven-tray lined with a thin cloth.

For the caramel, place the sugar and water in a saucepan and slowly bring to the boil, until the sugar has dissolved. Allow to boil until the sugar begins to change colour, without stirring. Once it has a deep golden colour, remove from the heat and pour a little into the base of each ramekin. Allow to cool.

For the crème, finely grate the zest of two oranges, then juice all. Place the 400 ml of juice in a saucepan with the zest and caster sugar. Bring to the boil and stir often, to dissolve the sugar.

Place the egg-yolks and whole eggs in a bowl and whisk together. Once the sugar in the orange juice has dissolved, pour one third of the boiling juice into the egg mixture, temper and then add the rest.

Strain the mixture through a fine sieve into a jug and pour the mixture into the ramekins to the top.

Bring a kettle to the boil. Pour the boiling water into the oven-tray so that the ramekins are covered with water half-way up.

Bake in the oven for 20 minutes or until slightly wobbling in the centre.

Once cooked, remove the ramekins from the water and leave to chill overnight or for at least 4 hours.

To serve, boil a small pot of water, hold the ramekins halfway in the warm water for 1 to 2 minutes. Invert the ramekins onto a serving plate and tap lightly until the mixture is removed. Serve with orange emulsion.

Orange emulsion

juice of 6 oranges

1 cup (250 ml) icing sugar

8 tablespoons (120 ml) butter, softened

1 orange, segments

Method

Strain the freshly squeezed orange juice through a sieve into a saucepan. Add the icing sugar and bring to the boil. Reduce the sauce by half.

Remove from the heat and whisk in the butter a little at a time until the sauce is emulsified. Serve warm with orange segments and beautiful glasses of Culinaria Chenin Blanc.

 

 

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