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)
#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"