Orange Crème Caramels

Orange Crème Caramels
You can never have too many side dish recipes, so give Orange Crème Caramels a try. Watching your figure? This gluten free and vegetarian recipe has 363 calories, 6g of protein, and 6g of fat per serving. This recipe serves 6. This recipe covers 9% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 4 hours. A mixture of eggs and egg yolks, navel oranges, sugar, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

1
Finely grate zest from oranges, then squeeze enough juice to measure 1 cup.
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OrangeOrange
JuiceJuice
2
Pour juice through a fine sieve into a 2-quart heavy saucepan, discarding pulp, and stir in 1 cup sugar. Bring to a boil over moderately high heat, stirring until sugar is dissolved. Boil, without stirring but washing down any sugar crystals with a brush dipped in cold water and skimming froth as necessary, until syrup begins to turn golden, about 5 minutes. Continue to boil, swirling pan occasionally, until syrup is a deep golden caramel. Immediately divide caramel among ramekins, tilting if necessary to coat bottoms.
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CaramelCaramel
JuiceJuice
SugarSugar
SyrupSyrup
WaterWater
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Frying PanFrying Pan
3
Preheat oven to 325°F and line bottom of a small roasting pan with a folded kitchen towel.
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OvenOven
4
Bring milk and zest just to a simmer over moderate heat, then remove from heat and let stand, covered, 10 minutes.
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MilkMilk
5
Whisk together whole eggs, yolks, and remaining 3/4 cup sugar in a large bowl, then whisk in warm milk.
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6
Pour custard through fine sieve into a bowl, pressing on and discarding solids. Divide custard among ramekins and arrange ramekins in roasting pan.
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7
Carefully add enough hot water to pan to reach halfway up sides of ramekins.
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Frying PanFrying Pan
8
Bake in middle of oven until custard is just set (but still trembles slightly in center), 50 minutes to 1 hour. Run a thin knife around side of each ramekin to loosen, then transfer ramekins to a rack and cool. Chill, loosely covered, at least 2 hours.
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CustardCustard
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RamekinRamekin
KnifeKnife
9
To unmold, invert plates over ramekins and invert custards onto plates.
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RamekinRamekin
1
•To make 1 large crème caramel instead of individual ones, bake in a 9-inch glass pie plate in hot water bath 1 to 1 1/4 hours. •Crème caramels can be chilled up to 2 days.
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WaterWater
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