Orange and Vanilla Creme Caramel

I hate wastage, its one of my pet hates, that and seeing people littering; so safe to say when my salt pastry crusted fish called for 9 egg whites I needed a solution for the yolks. Custard wasnt going to cut it so I started thinking of other solutions, I even sought inspiration from the legendary Mary Berry but everything I saw took far too long so I just winged it… and guess what, it actually turned out! Win! In celebration I now have a delicious dessert to share with you, I hope you like it as much as my dinner guests did.


  • 4 egg yolks
  • 3 whole eggs
  • 500ml full cream milk
  • zest of 4 oranges (or lemons if you like… any citrus could work for that matter)
  • 1 vanilla pod
  • 120g white sugar
  • 75g white sugar
  • 3 tablespoons of water


To make the toffee base:

Heat 75g of white sugar and 3-4 tablespoons of water in a non stick pan till golden brown, be careful, this sugar mixture is SUPER hot and WILL burn you given the chance.

When the mix is golden pour it into the base of your large sharing dish (mine held about 750mL- 1L of fluid) you could also divide the mix into 4 smaller ramikens for single portions if that takes your fancy.



To make the filling:

In a saucepan zest the rinds of 4 oranges, be careful to only get the coloured bit, the white part of citrus is the bitter part.

Split a vanilla pod down the middle and scrape out the seeds adding this to your zest, you can chuck in the full pod once the seeds have been scraped out for a little extra flavour but its important to get the sticky seeds out first.

Add the 500ml of full cream milk and put on a VERY low heat on the stove, you want to warm the milk, never letting it boil.

Leave the milk mixture for around 20 mins on the heat and 40 mins off so it has time to fully flavour.

Whilst the milk is cooling add the whole eggs and separated egg yolks in a large bowl and whisk together.

Preheat the oven to 220 degrees celcius.

Once the milk has infused and cooled to a temperature that wont cook the eggs (around 30 degrees, think milk for a baby) you can strain the milk into the egg mixture (this will get rid of the now flavourless  zest and make for a creamier dessert).

Pour the egg and infused milk mixture into the bottom of the dish/ dishes you have chosen on top of the now set toffee and put in a deep metal baking pan.

Fill the baking pan with hot water around 3/4 up the side of the custard filled dish, cover loosely with foil and place carefully into a hot oven. Make sure the foil is not touching the top of the custard otherwise it will pull the top away when you remove it.

Bake in the oven for around 40 mins for small separate ramekins or 60 mins for one larger dish.

Once the custard is set (do the wobble test and touch it to see it’s not liquid) remove it from the water bath and leave to cool (usually in a room away from the heat of the oven). Once its cool enough to touch you can transfer it to the oven (uncovered) and let cool for an extra hour so it can be served chilled.

Remove the creme caramel from its mould by placing the dish that you want to serve it on face down on top of the dish it’s currently in and turning VERY quickly so you dont spill all the delcious toffee juices.

Serve with orange segments.




We hope you enjoy this recipe and if you want to see what we really look like check us out on YouTube (and SHARE SHARE SHARE) you can see footage of us and watch us turn this blog into a tv series in Italy this July 2014 by following us on Facebook (farm2face), twitter (farmtoface1) and Instagram (farmtoface) you can see all the behind the scenes stuff too! 🙂

Hugs & Nonsense


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