Recipe Lactose-free orange creme caramels : Practical and Delicious

Recipe Lactose-free orange 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 Lactose-free orange creme caramels. You are currently reading Recipe Lactose-free orange creme caramels : Practical and Delicious. This recipe is the creation of the chef Rowie Dillon. Recipe Lactose-free orange creme caramels requires 25m, cook 55m and serve 6. Caution: allergy Contains egg.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

For those of us who are lactose intolerant, try this lactose-free sweet after-dinner treat.

Ingredients:

5 Ingredients

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  3/4 cup orange juice
  
  
  


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  2 cups caster sugar
  
  
  


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  12 egg yolks (see note)
  
  
  


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  2 eggs
  
  
  


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  Raspberries, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

6 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 140°C/120°C fan-forced. Bring orange juice to the boil in a saucepan over high heat. Transfer to a heatproof bowl. Set aside. Clean pan.
  
  
  


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  Step 2
  
  
  
  
  Place sugar and 1 cup cold water in pan over low heat. Cook, stirring, for 3 to 5 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Boil, without stirring, for 5 minutes. Remove from heat. Add two-thirds sugar mixture to orange juice. Return remaining sugar mixture to heat. Boil, without stirring, for 5 minutes or until golden.
  
  
  


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  Step 3
  
  
  
  
  Meanwhile, whisk yolks and eggs together in a bowl. Gradually whisk into orange mixture.
  
  
  


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  Step 4
  
  
  
  
  Carefully pour sugar mixture into bases of six 2/3 cup-capacity metal moulds. Swirl to coat base and sides. Strain egg mixture into a jug. Divide mixture between moulds.
  
  
  


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  Step 5
  
  
  
  
  Place moulds in a large baking dish. Pour boiling water into dish until halfway up sides of moulds. Bake for 35 to 40 minutes or until light golden and just set. Remove from oven and baking dish. Set aside for 2 to 3 minutes to cool slightly.
  
  
  


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  Step 6
  
  
  
  
  Carefully turn moulds onto plates. Gently tap bases to loosen. Serve with raspberries.
  
  
  

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