Orange Cinnamon Crème Caramel
A creamy orange and cinnamon pudding topped with sugar and baked until caramelized, served with fresh strawberries or honey.
Ingredients
orange (zest)
1
cinnamon stick (broken to release aroma)
1
cream
1 liter
egg yolks
8
fine sugar
200 g
Instructions
1
Prepare the orange cinnamon cream
Preheat the oven to 190°C. Zest the orange. Break the cinnamon stick and simmer over low heat for about 40–60 seconds until fragrant. Let cool slightly, add the cream and orange zest, bring to a boil, then turn off the heat. Cover and steep for 10–15 minutes so the cream absorbs the orange and cinnamon flavors.
2
Combine the egg yolks
Whisk the egg yolks together with 1/3 of the sugar. Pour the cream into the yolks and whisk to combine. Strain through a sieve into a baking dish, then place the dish on a baking tray lined with a tea towel.
3
Bake the pudding
Pour hot water into the baking tray until it reaches halfway up the side of the dish. Place on the stovetop and bring the water to a boil, then carefully transfer the tray to the oven. Bake until the surface sets into a thin film, about 30–35 minutes. Remove the tray, let cool, then freeze for 3–8 hours.
4
Make the caramel layer
Using a fine sieve, evenly dust the surface of the pudding with sugar, taking care not to sprinkle it on the rim of the dish. Place the baking dish into a baking tray filled with ice water and add more ice. Put the tray in the oven, as close to the heat source as possible. After about 2–3 minutes, the sugar will dissolve and caramelize. Remove and let cool for a few minutes; a thin, brittle caramel layer will form on the surface.
5
Serve
Lightly tap the caramel surface with a teaspoon to crack it, then serve the orange cinnamon pudding.
