Orange Crème Caramel
Serves: 12Hands-on: 25 minutesTotal: 10 hours 10 minutesDifficulty: Medium
- 1½ cups sugar, divided
- ¼ cup water
- ⅛ tsp. cream of tartar
- 4 cups light cream
- ½ cup milk
- 5 large eggs
- 5 egg yolks
- 3 Tbsp. Cointreau or other orange-flavored liqueur
- Preheat oven to 325°F.
- In a heavy skillet, combine ¾ cup sugar and the water with the cream of tartar. Place over low heat and cook for 10 minutes, or until caramel colored. Pour the caramel into a heated 6-cup mold and swirl around the sides until it stops running.
- In the top pan of a double boiler, combine the cream and milk and heat over (not touching) simmering water to just below a boil. Meanwhile, in a bowl, beat together the whole eggs and egg yolks slightly with the remaining ¾ cup sugar. Continue to beat until thick and lemon colored. Slowly pour the hot milk mixture into the egg mixture, beating constantly. Add the Cointreau and mix well. Pour into the prepared mold. Cover the mold with aluminum foil. Place in a baking pan and add hot water to the pan to a depth of 2".
- Bake for about 1 hour and 40 minutes, or until a knife comes out clean. Let cool. Cover and refrigerate for at least 8 hours. To serve, dip the base of the mold in a pan of hot water, then invert onto a serving plate, allowing all the caramel to drizzle out of the mold.