The orange gives the Crème caramel a distinct taste and additional aromas.
Materials:
500 gr. sugar
100 gr. water
For the cream:
600 gr. milk
400 gr. cream 35-36% fat
Six eggs
Four crocuses
200 gr. sugar
peels from 1 lemon
Procedure
Step 1
Caramel: Put the sugar and water in a small saucepan and boil until it becomes a dark caramel. Immediately pour some caramel into crème caramel moulds.
Step 2
Cream: Heat the milk with the lemon peels (do not let it boil). Cover the pot with the lid and leave for 30 minutes for the citrus aromas to come out.
Step 3
Mix the sugar very well with the eggs and yolks, pour in the milk mixture, mix and strain.
Step 4
Fill the moulds over the caramel, place them in a pan with water, and bake them in a bain-marie in a preheated oven at 130°C for about 45 minutes.
Step 5
Test with a very thin knife, and if you pull out caramel, it's ready. Allow it to cool very well; unmold it by turning it over and serving.
Step 6
Tip: Keep the dessert in the fridge for 1-2 days before serving so the caramel melts.
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