Orange Caramel Creams Recipe | Pudim De Laranja
ORDER OF WORK:Getting Ahead: The orange caramel creams can be prepared, baked up to 2 days ahead, and kept in the refrigerator. Unmould them just before serving; if left to stand the caramel will discolour. ( Plus 2 hours chilling time)
- #For the caramel#
- 2 ½ fl oz (75ml) water
- 3 ½ oz (100g) caster sugar
- #For the orange cream#
- 4 large oranges
- 5 eggs
- 2 oz (60g) caster sugar
- orange slices to garnish
- #Here is a perfect orange caramel creams recipe, pudim de laranja recipe. A version of creme caramel from Portugal to make your taste buds tingle, with a pretty orange colour, topped with a caramel sauce. The caramel sauce should be cooked to a deep golden brown for a rich flavour, which perfectly complements the fresh tang of oranges. For maximum juiciness and sweetness, choose oranges that feel heavy in your hand and have no blemishes on the skin.# Make The Caramel: Put the water in the saucepan, add the sugar, and cook over low heat until dissolved, stirring occasionally with the wooden spoon.
- Boil the mixture, without stirring, until it starts to turn golden. TAKE CARE: Do not stir the sugar during boiling, or it may crystallize.
- Lower the heat and continue cooking, swirling the pan once or twice so the caramel syrup colours evenly. “Caramel should be richly coloured for best flavour”
- Cook until the syrup is deep golden in colour for best flavour. Do not overcook because caramel bums easily.
- Remove the pan from the heat and immediately plunge the base of the pan into a bowl of cold water to stop the cooking.
- Pour the caramel into the ramekins, dividing it equally among them. Working quickly, tilt each ramekin so the bottom is coated with a thin, even layer. Set the dishes aside to cool. TAKE CARE: The caramel is extremely hot. #Make the Orange Cream Mixture# Heat the oven to 180° C (350° F, Gas 4). Halve the oranges and squeeze the juice from them. There should be 500 ml (16 fl oz) of juice.
- In a large bowl, whisk the eggs with the sugar until well mixed. Gently whisk in the orange juice.
- Strain the mixture through the plastic sieve into a measuring jug so it is easy to pour.
- Carefully pour the orange cream mixture over the caramel in the ramekins.
- Lay the tea towel on the bottom of the roasting tin and set the ramekins on the towel.
- Pour hot water into the roasting tin to come more than halfway up the sides of the ramekins, to make a water bath. Bring the water to a boil on top of the stove, then transfer the tin to the heated oven. “Water bath protects delicate creams from direct heat “ “Towel prevents water from bubbling up into creams”
- Bake the creams until they are just set and the tip of the small knife inserted in the center comes out clean, 20-25 minutes. Take the ramekins from the hot water bath and let them cool. Chill at least 2 hours. TAKE CARE: Do not overcook the creams or they will curdle.
- Just before serving, unmould the caramel creams: run a knife around the edge of each ramekin, then invert each cream onto a plate, allowing the sauce to pool around the cream. Serve chilled. “Small knife detaches cream from side of ramekin” #TO SERVE# Curled orange slice is pretty decoration. “Caramel sauce is perfect partner for orange cream”