Number of servings :
Cooking time: 1 ½ hour
Type of meal : | Desserts | Desserts
Special diet :
175 mL (3/4 cup) plus 150 mL (2/3 cup) sugar
500 mL (2 cups) 1% milk
250 mL (1 cup) evaporated skimmed milk
6 strips of orange zest
1 mL (1/4 tsp) salt
2 egg whites
2 mL (1/2 tsp) vanilla extract
Since the orange zest is used only for flavouring, cut it off the orange in broad strips.
In a small saucepan, combine 175 mL (3/4 cup) of the sugar and 125 mL (1/2 cup) of water. Bring to a boil over moderately high heat and cook, without stirring, for 5 minutes or until amber-coloured. Pour the caramel into eight 180 mL (6 oz) custard cups, tilting them to cover the bottom and partway up the sides. Place the cups in a roasting pan and set aside.
In a medium saucepan, combine the milk, evaporated milk, 75 mL (1/3 cup) of the sugar, the orange zest, and salt. Bring to a simmer over moderate heat. Remove from the heat, cover, and let stand for 30 minutes at room temperature. Discard the orange zest. Preheat the oven to 160°C (325°F).
In a large bowl, whisk together the whole eggs, egg whites, vanilla, and the remaining 75 mL (1/3 cup) sugar until well combined. Strain the milk mixture into the egg mixture and whisk to combine. Pour the custard into the prepared custard cups. Pour boiling water into the roasting pan to come halfway up the sides of the cups.
Bake for 45 minutes or until a knife inserted in the centre of a custard comes out clean. Remove the cups from the water bath and cool on a rack. When cool, refrigerate until ready to serve. Run a knife around the outside edge of the custard cups and invert the crème caramel onto dessert plates.
Makes 8 servings.
Imported on 2011-01-20 16:41:26 — Original ID:337