Recipe Orange & cardamom creme caramels : Practical and Delicious

Recipe Orange & cardamom creme caramels : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Orange & cardamom creme caramels. You are currently reading Recipe Orange & cardamom creme caramels : Practical and Delicious. This recipe is the creation of the chef Gemma Purcell. Recipe Orange & cardamom creme caramels requires 10h 20m, cook 48m and serve 4. Caution: allergy Contains milk, egg and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Ingredients:

6 Ingredients

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  1 cup (220g) caster sugar
  
  
  


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  1 1/4 cups (310ml) milk
  
  
  


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  1/2 tsp ground cardamom
  
  
  


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  2 eggs
  
  
  


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  1 egg yolk
  
  
  


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  1/2 tsp finely grated orange rind
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

6 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 160°C. Line base of a large roasting pan with a tea towel. Place four 1/2 cup (125ml) ramekins or ovenproof dishes on the tea towel.
  
  
  


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  Step 2
  
  
  
  
  Stir 3/4 cup (180g) of sugar and 1/4 cup (60ml) water in a saucepan over low heat until sugar dissolves. Increase the heat and boil, without stirring, 5-8 minutes or until golden. Pour into ramekins and set aside.
  
  
  


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  Step 3
  
  
  
  
  Meanwhile, stir milk and cardamom in a saucepan over medium heat until hot, but not boiling. Set aside.
  
  
  


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  Step 4
  
  
  
  
  Combine eggs, egg yolk and the remaining sugar in a heatproof bowl. Stir in the milk and orange rind. Divide among the ramekins.
  
  
  


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  Step 5
  
  
  
  
  Pour hot water into the roasting pan so it comes halfway up the sides of the ramekins. Bake for 35-40 minutes or until firm to the touch. Remove ramekins and set aside for 2 hours. Place in fridge for 6 hours or overnight.
  
  
  


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  Step 6
  
  
  
  
  To serve, run a small sharp knife around edge of each ramekin. Invert onto plates.
  
  
  

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