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Spanish Orange Creme Caramel

Superb Andalucian Orange CreamsThese delicious orange creme caramel puddings will really make you smile.
I know they're outrageously decadent and very fattening - but we just couldn't resist them on a visit to Seville - the capital of Andalucia in the south of Spain. Only just over an hours drive from where we live in Marbella on the Costa del Sol - but another World altogether.

We ate Jamon Serrano and Manchego cheese with the finest Sherries and Riojas, and just when we thought we couldn't eat another thing the Maitre - Ramon brought us these golden delights. We twisted his arm and finally he gave us the recipe.
It has become a favorite in our house and when you try it, you will understand why.

Orange Creme Caramel Ingredients
Crema De Naranja
For the caramel
  • 100g/3½oz caster sugar
  • 3 tbsp water
  • For the cream
  • 4 large oranges
  • 300g/10½oz caster sugar
  • 14 large egg yolks
  • 2 large eggs
                                                         Ideal for Ladies who Lunch

Orange Creme Caramel Method

For the caramel
  • Heat the sugar and water in a small, heavy-based
  • pan over a low heat until the sugar has completely dissolved.
  • Increase the heat to high and boil rapidly, without stirring, until the
  • syrup has turned into a dark caramel.
  • Remove from the heat and  pour a little into the base of each dish, twisting to coat the bottom and slightly up the sides.

For the cream

  • Put eight dariole moulds into a small roasting tin.
  • Finely grate the zest from two of the oranges.
  • Squeeze the juice and measure 400ml/14fl oz of juice into a pan.
  • Add the zest and caster sugar and bring to the boil over a low heat, stirring occasionally
  • Meanwhile - whisk the egg yolks and whole eggs in a mixing bowl.
  • When the orange juice comes to the boil, reduce the heat slightly and boil rapidly for two minutes.
  • Whisk the mixture into the eggs.
  • Now pour it into the dariole moulds.
  • Pour boiling water into the roasting tin until it comes two-thirds up the side of the moulds.
  • Bake the dariole moulds for 15 minutes in a preheated the oven at 170C/325F/Gas 3.
  • Remove from roasting tin and set aside to cool, then chill in the fridge.
  • To serve, carefully invert each dish onto a small serving plate and
  • pour some of the caramel syrup around each one.
  • Serves 8

   Seville Orange Creams
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