Orange-Almond Crème Caramel Recipe

Name: Orange-Almond Crème Caramel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CARAMEL:; 1/2 cups Muscovado Sugar; 1 Tablespoon White Sugar; 1 Tablespoon Butter; FOR THE CREME:; 5 whole Grade A Free-range Eggs; 1/2 cups Muscovado Sugar; 1 pinch Salt; 1 teaspoon Vanilla Extract; 2 cups Organic Milk; 1 cup Heavy Cream; 1 teaspoon Orange Zest; 1/2 teaspoons Freshly Grated Nutmeg; 1/4 cups Almond Slices

Servings: persons

FOR THE CARAMEL:
1/2 cups Muscovado Sugar
1 Tablespoon White Sugar
1 Tablespoon Butter
FOR THE CREME:
5 whole Grade A Free-range Eggs
1/2 cups Muscovado Sugar
1 pinch Salt
1 teaspoon Vanilla Extract
2 cups Organic Milk
1 cup Heavy Cream
1 teaspoon Orange Zest
1/2 teaspoons Freshly Grated Nutmeg
1/4 cups Almond Slices

1
Put a water-filled kettle on the stove and heat it. Arrange 8 individual serving size ramekins (or a 10-inch stainless skillet or standard size loaf pan) into an oven roasting pan with some depth for easy handling.
2
Prepare the caramel by heating the sugars and butter in a heavy saucepan until they a dark, golden and shiny fluid forms. Remove from heat.
3
Be very careful when pouring the caramel as hot sugar burns are the worst! Pour caramel into the pan or each ramekin, enough to evenly cover the bottom.
4
Preheat oven to 350 F.
5
Whisk eggs with the sugar in a large bowl. Add salt, vanilla, milk, heavy cream and orange zest.
6
Pour creme into the prepared pan/ramekins and transfer the roasting pan into the warm oven. Pour hot water around the ramekins/pan, about an inch deep, and push the tray back into the middle of the oven rack. Close oven door and bake. For ramekins, bake for 30 minutes. For the loaf pan or skillet bake for about 1 hour. Then check it. If the center jiggles, but does not roll like a liquid, they are ready.
7
Remove custard from oven and set onto a metal rack. Grate nutmeg over the top and allow the custard to cool for about 30 minutes before transferring to the fridge. Chill at least 4 hours.
8
Toast sliced almonds in a dry pan over medium heat for about 5 minutes. Be careful to they do not burn. Sprinkle over the Creme Caramel and serve with a cup of good coffee or tea.
9
The creme recipe is adapted from Paula Deen.

783

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE CARAMEL:, 1/2 cups Muscovado Sugar, 1 Tablespoon White Sugar, 1 Tablespoon Butter, and more.

Yes, Orange-Almond Crème Caramel falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Orange-Almond Crème Caramel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions