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Orange-infused creme caramel recipe

Orange-infused creme caramel recipe

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  • Dish type
  • Dessert
  • Fruit desserts
  • Orange desserts

A deliciously creamy homemade creme caramel flavoured with orange zest and vanilla.

1 person made this


  • 150g granulated sugar
  • 150ml cold water
  • 750ml skimmed milk
  • 200g caster sugar, divided
  • 6 long strips of orange peel
  • 4 eggs
  • 2 egg whites
  • ½ tsp of vanilla extract


  1. Pour 150g of sugar into 150ml of cold water in a saucepan; bring to the boil over medium heat and cook until the liquid is golden brown in colour and starting to caramelise, about 5 minutes. Pour the caramel evenly into the bottom of 8 ramekins; rotate each ramekin until the entire bottom is covered with caramel. Place the ramekins in a roasting tin.
  2. Pour milk, 50g caster sugar and the orange peel into a saucepan. Heat this mixture over medium heat until it starts to boil; remove from heat, cover and set aside for 30 minutes. Remove the orange peel.
  3. Preheat the oven to 160 C / Gas 3.
  4. Beat 4 eggs, 2 egg whites, vanilla extract and remaining 150g of caster sugar together in a large bowl. Add the warm milk to the egg mixture slowly, continuously stirring.
  5. Pour mixture evenly on top of caramel in ramekins; place the roasting tin in the oven. Pour boiling water into the roasting tin until it reaches 1/2 way up the sides of the ramekins; cook for 45 minutes or until a knife inserted in the middle comes out clean.
  6. Carefully remove the ramekins from the roasting tin and allow them to cool down on a wire rack. Store them in the fridge until ready to serve.
  7. To serve; bring creme caramels back to room temperature. Run a knife around the edge of each ramekin; turn creme caramel out onto a plate.

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Orange Blossom Strawberry Spongecake

The sweet layers of the strawberry jam balanced with the soft whipped cream in between the light orange blossom spongecake layers is such a gorgeous mouthful of summer. And, I have to admit, it is quite fabulous to see the reaction on the faces of friends and family when I bring this hero spongecake to the table. Smiles all around!

Technique tip: Before you put the spongecake on your cake stand, spoon a small amount of whipped cream in the center of the stand, then place the cake on top. This prevents the spongecake from sliding.

Best Orange Cake

Oh, how I love baking cakes. Since my kids were little, I always let them choose their ultimate cake flavor. They would come up with some highly creative, interesting ideas! Since my daughter loves all things fruit, she always asks for a fresh fruit cake.

She was turning 10 and requested a homemade orange cake with orange cream cheese frosting. I emailed my sister-in-law, who is an incredible cake baker, and she sent over this recipe. I have tweaked it over the years but it the perfect orange cake recipe.

This fluffy Orange Cake made with fresh orange juice and orange zest gives it that perfect amount of orange flavor. The frosting is a combination of sweet cream butter, cream cheese, powdered sugar, and orange zest. You can completely cover the cake with frosting for a traditional cake or if you love the look of a naked cake, just do a nice “crumb coat” on the outside of the cake. This makes a beautiful naked orange cake!

To make this Orange Cake extra special, I used a Blood Orange Olive Oil from the Queen Creek Olive Oil . This infuses the cake with a light fragrant blood orange flavor. You can buy straight from their website HERE .

Adam Liaw’s four-ingredient flan

What constitutes a recipe? This column is always pushing the limits of cooking vs preparing, but that’s exactly why it’s not laid out as a recipe on our website.

Adam Liaw submitted this flan-tastic recipe for The Cook Up’s comfort desserts episode and it’s so simple you wouldn’t be wrong to excuse it for a social media 'hack' video. The recipe for flan (also known as crème caramel) is made up of two tins of milk, eggs, sugar, and that’s it.

To prepare it all you do is brown the sugar, mix the rest of the ingredients together, steam, chill, then serve. The result is a firm-yet-smooth set custard dessert. In true home-style, Adam says his mum used to serve the flan scooped straight from its pan without even turning it out.

There are two things to watch when making this recipe: don’t burn the caramel and make sure you take the flan out before it's fully set or it’ll be overcooked and rubbery.

I made this recipe steamed but if you don't have a steamer big enough you can bake it using the instructions in the original recipe here.

You could also add a dash of vanilla if you so please.

How to make Adam Liaw’s flan

Take ½ cup sugar and place into a small pan over medium heat. Swirl but do not stir the pan until the sugar is nice and caramelised. Pour briskly into a cake tin (not springform or it’ll leak) and let set in an even layer on the bottom.

While that sets, take 1 x 375 ml can of sweetened condensed milk, 1 x 395 g can of evaporated milk and 5 eggs. Whisk together til combined then pour through a sieve straight into the caramel-lined cake tin.

Steam over low heat for 20-25 minutes until just set (the centre should still be wobbly). Cool to touch then place in the fridge for at least 2 hours to cool completely. Turn out onto a plate to serve.

The texture is firm and will hold up in transit but still gently melts on the tongue when eaten.

Love the story? Follow the author here: Instagram @cammienoodle.

Perfect Pairing

I hope you have a sweet tooth because this bourbon pairs beautifully with desserts. A creme brûlée with its creamy texture and burned sugar is delicious with the undertones you get from the bourbon barrels. A spiced dessert, like a big slice of glazed gingerbread, is another perfect option.

If you love a good bourbon cocktail, I hope you give this vanilla bean and orange infused bourbon a try. I’m sure you’ll love it as much as I do. Please let me know how you enjoyed this recipe in the comment section and don’t forget to sign up for my newsletter. You can also catch me on Instagram, Pinterest, Facebook and Twitter.

White Chocolate Martini

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You'll need a white chocolate liqueur to pull off the White Chocolate Martini, and it's worth hunting down this somewhat elusive liqueur. Paired with a vanilla vodka and a good dose of cream, the cocktail is a joy to drink and you'll come back to it time and again.

4-Ingredient Bourbon Caramel Sauce

Several months back I received an email from Joanna at Cup of Jo asking if I’d like to participate in her “Best __ Ever” series. This delicious series seeks to present the best recipe for classic dishes like hummus, chocolate ice cream and brownies. Given the choice of a dozen or so categories, my eyes were immediately drawn to the Best Sundae Ever pick, as ice cream is my all time favorite food. Ask John, he can vow that seldom three days pass before I’m aching for a double scoop. (Lucky for me, he always delivers.)

Though my deadline was weeks away I began brainstorming and dreamt up the perfect recipe: One scoop each of chocolate and vanilla ice cream from a local dairy in the Midwest, sliced bananas, chocolate syrup, homemade caramel sauce, fresh whipped cream and crushed salted peanuts. This combination, I thought, hit on salty and sweet and was altogether satisfying. I’m here to tell you my friends, it was.

Wanting to include an aspect that was unique, homemade and of course, simple, I decided on making caramel from scratch. If you’ve never made caramel from scratch it’s incredibly easy. This recipe (shared on Cup of Jo as well) requires just four ingredients and 15 minutes of your time and the result is a sinfully delicious and decadent bourbon caramel sauce that is perfect for topping sundaes, cookies, cakes, pies, crisps and everything in between. Find the recipe below and then check back on Saturday for another recipe using this tantalizingly simple recipe in another fantastic dessert setting. Trust us – you don’t want to miss it.

Before you go.

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Blood Orangecello

Published: Jan 10, 2019 · Updated: Jun 25, 2020 · This post may contain affiliate links.

This beautiful blood orangecello is a fun twist on the classic limoncello. It's every bit as delicious as it is beautiful, and you only need three simple ingredients to pull it together.

I know, I know, stop with the blood orange recipes already. But I have one last one to share with you, (promise!) and I think you'll like it. And not only because it contains alcohol.

We've all heard of limoncello, and I'm sure at some point in your life you've tried it. It's beautifully tart and oh so refreshing, especially served ice cold on a hot summers day.

So with the weather getting hotter, and blood orange season ending, I though I'd try to extend my enjoyment of blood oranges just a little bit longer by making blood orangecello.

The beauty of this recipe is that it's fast, when compared to most limoncello recipes. You don't need to soak the skins in vodka for weeks or months. 48 hours is all that's needed to extract their heady scent and delicious orange flavor!

This liqueur is beautiful served chilled on its own, or mixed with soda water and ice. Or for an ultra decadent treat add some blood orangecello to the bottom of a champagne glass and top with champagne.

Just be warned it's delicious and addictive, so you might like to consider making a double batch!

Salted Caramel Martini


Looks yummy. Can’t wait to try someday, when I have a house back to myself! lol.

Eric loves Grand Marnier, I’ll have to make this for him!

I had a bad experience with Grand Marnier after a very long day and night of drinking in Grand Cayman and cannot stomach the thought of it since (and that was years ago!). However, this really intrigues me, and I’m sure it’s better than the real version. I may have to try this….

Love! How much does this make? If I want to make about 6 bottles for xmas gifts, do I multiply this recipe by 6?? thanks.. [email protected]
HMM recently posted..Do little boys like anything more than bunk beds?

Hi HMM – Listed in recipe above, I state that it makes about 7 cups of Grand Marnier. That translates to about 2 and a half 750 ml bottles. Just so you have a point of reference, 750 ml bottles are the size of most standard hard alcohol or wine bottles, so pretty big.

You will need to figure out how many oz or ml the bottles you will be using to give as gifts can hold, then you can determine if you need to make a double (or triple) batch. You could probably go with a smaller bottle, like 375 ml since that is a typical size of a Grand Marnier bottles (and other liqueurs too).

Hope this helps – Happy Grand Marnier making :)

Why does this have to be refrigerated? If I bottle and cork it, it is not shelf stable? Thanks!

I believe you are correct – The amount of sugar and the alcohol content should make it shelf stable, or at the very least I’d say store in a cool dark place. But personally I find it tastes best when it’s perfectly cold, straight from the freezer -so that’s where I keep mine :)

Your recipe is the best of the best. The finished product was perfect. The filtering process makes or breaks this recipe. The color and clarity is fabulous. Thank you very much for this recipe. I will be passing it along to my friends.

Hi Dwight! Thank you so much – I am glad that you love it as much as we do. In my book, nothing store bought can compare! :)

Can’t wait to try your recipe. I’ve been making my own Kahlua for over 20 years with Everclear and it’s fabulous. Thanks for sharing yours.

So I am just wondering. At the very top you say to use 𔄠-10 oranges” then on the bottom is says 6-8 oranges. How many do you personally use? Thanks in advance!

Thanks for the question. I used to use less oranges when making it (which is why it says 6-8). Now I prefer to use at least 8, but will use up to 10 if they are small and/or difficult to peel without the pith. I’m going to update the recipe at the bottom so clear for others :)

Hope this helps and enjoy!

One more question about your receipt…we’re making the GM today! :) So you say to use a 1 liter bottle of brandy, which is about 33 ounces. You then say to use 1 cup of water which is 8 ounces. 33 + 8 = 41…with that said I saw where you responded to another comment and said that the receipt made 7 cups of GM which is 54 ounces. Is mine or your math off, or is the receipt off? I promise I’m not trying to be a smart ass, i just really love GM and want this to turn out as spot on as possible.

It’s totally my math, not yours – but I found an even bigger error. I was at the store today picking up supplies to make my batch for this year and realized it’s not a 1 liter bottle, it’s a 1.75 liter bottle of brandy! I haven’t really looked at the bottle since I jotted down my notes from a few years ago. Hopefully it’s not too late and you can still add more to your orange peel mixture :)

Hi, Nicole,
I have an orange tree and it’s producing beautifully. I’m going to try your GM recipe. Another gal has a uTube video making GM and she uses the whole orange (peel and pulp). You use only the peels, correct? What’s your reason for that. Just curious. And what do you do with the rest of the oranges since you use only the peels for the liquor. Thank you.

You are correct, I only use the peels to make my Grand Marnier. I have found that the peels from the oranges hold so much flavor and when you combine that with the brandy there is no need to utilize any other part of the orange. Also I think that using the pulp from the orange would make the Grand Marnier cloudy/unclear and create a diluted end product.

I normally use the rest of the oranges to make fresh squeezed orange juice (my husband loves it!) and I usually make a batch of homemade orange sorbet (similar to this recipe

Thanks for your question – happy Grand Marnier making!

Love this recipe. Three of my sisters are going to make this recipe. It is smooth, clear, mild and very pleasant on the pallet. Will make again and give as gifts.

I’m so glad you love it as much as I do , Mary!

Just a thought: Instead of discarding them, couldn’t you candy the brandy-soaked orange peels and use them for recipes that call for them? Sounds tasty to me! :)

I’m going to try this recipe! Thank you!

That’s a great idea – I have never tried that but it sounds like it would be a delicious way to use them instead of tossing them. I’d love to know how they turn out if you try it!

I have been making lemon cello as well as orange, lime, tangerine and grapefruit cellos (basically the same same as GM – peel extracts with a sugar syrup) for a couple of years, and yes do keep the peels for baking/candy/dessert making. I actually put the peels into the sugar syrup while making the syrup, and in the end, I have sugared peels. I add a good amount of sugar to the drained peels that are stored in jars after shaking the sugar all around them in the jars. I use most of the peels, cut up in a med fine mince and added to a buttered, citrus liquor flavored, sweetened Focchia. It makes a terrific breakfast bread. Recipe in the foundry pages, 3rd picture down, on the splash page at MLCE dot net. Love this site. I hope to add my 2 Cents often.

I forgot to add in my comment above, that we also use the citrus liquors in our chocolate truffles and “designate” which citrus flavor each batch is by using pieces of lightly fried, with sugar, in butter, thin strips of the sugared peel and adding different shapes or designs of peel to the still warm, dipped truffle. Also make little “sticks” of peel, again fried as above, for a refreshing mouth cleaner/candy for consumption after a great meal. It’s just good candy too.

Could one zest the oranges rather than peeling them?

I have not personally tried it, but am sure it would yield a very similar result (if not identical). If you do try it, I’d love to hear how it turns out!

I have just started the process of making my own Grand Marnier, I had a really hard time with the organic oranges not getting the pith, so I zested all of them… I opened the jar last night and the orange flavor was outstanding! It might even be finished before the 4 weeks…I’ll let you know!

Zesting a citrus fruit is exactly what Nicole does, as zesting refers to removing only the outer colored part of the fruit without the pith, regardless of what size tool you use to do so. When you’re zesting this much fruit, a good peeler really speeds things up.

I just bought a bottle yesterday for recipes, and I have been putting off the purchase because of the price, but recently decided to try it in some recipes. I found your recipe on Pinterest while looking for more recipes to use it in. My question: Is there a reason it is only good for one year? I thought alcohol had an almost endless life span. Thank you for sharing your treasured recipe! I’ll have to try this rather than buy it next time around. :)

I list a one year shelf life to stay on the safe side – I have kept some longer than that and it was still as delicious as the day I made it. Since we are adding water and sugar into the brandy, it changes the ABV percentage and in turn will affect the shelf life.

I hope you love this homemade version as much as we do!

I am putting oranges and brandy on my shopping list. My bottle of GM has disappeared (along with my “friend” and her new boyfriend…alas, a whole other topic lol) What do you usually make with the rest of the orange?

I usually eat a few then juice the rest – nothing fancy :)

Make a sweet Focchia. See the recipe here: towards the bottom of the page. Also great in baking or candy making .

Can I use a plastic jar instead of glass. I do not want to go and buy glass when I have plastic? Please respond soon. T.Y.

Hi Patricia! Yes, you could technically use a plastic jar, although I would definitely not recommend it. Since plastics can leach chemicals into the mixture and alcohol can easily pick up tastes from ingredients it’s better not to – it would likely affect the taste of your end product. The exception of course would be a jar that is approved for use with alcohol (such as an old alcohol bottle).

While this is surely delicious and your method sounds simple enough, if one uses brandy as the base alcohol, what is being made with orange peel and simple syrup will not be like Grand Marnier. Grand Marnier has a base of cognac–quite a different flavor than brandy. On the happy side, brandy is far more reasonable in price. So this recipe is for a brandy-based orange liqueur–good to know. My guess is if you start with cognac, then the end result should taste a like like Grand Marnie–I’ll have to give it a try. Anyway, thank you for the inspiration and I especially appreciate the careful detail about not letting the white pith find its way into the batch.

cognac is a variety of brandy, a refined style to say the least. nonetheless, with all the sugar and infusion of orange peal to make the grand mariner flavor, it all makes sense to use brandy.

i haven’t tried this recipe, but thank you…i will!

For a product to be called Cognac is t has to be made with juice from certain varieties of grapes, and most important, it is double distilled in POT STILLS. These days most distilled alcohol, no matter what sugar material is fermented, is distilled in column stills. Pot stills or column stills operate on the basis of heating the alcohol solution (wine or fermented product) to drive off the alcohol, and the alcohol will evaporate at a lower temperature than the water, the alcohol fumes are cooled/condensed back to a liquid either in a heat dissipating coil (pot stills) of on “plated” that are stacked in the column still and each plate captures a little different fraction of vapors. A by product of fermentation is fusel oil, a VERY TIXIC material, it is what some of the old Moonshine products had in them that caused blindness and/or other medical problems with consumers. Column or fraction stills capture this “oil” on certain plated in the column so it is eliminated from the alcohol, in pot distilling, the only way to keep this fraction out of the final distilled alcohol is thru more careful temperature control of the distillate. Also in pot distilling, the product is distilled at least 2 times so it is a slower and more expensive way of distilling but because of the careful and more waiting temperature control, it is felt by many small distillers, that the end product is a far more complex flavored/smelling product than the relatively pure, totally clean alcohol captured in the column stills. Probably more than anyone here wants to know but Cognac IS a brandy made distilled differently than most other brandies. Also cognac is aged in wood (the color) for a specified time, a lot of the cheaper brandies are wood flavored (via wood chips and/or wood chip extracts) and not necessarily aged in wood, which can soften the “heat” of high alcohol containing products, just as in wine aging.

I am delighted that you posted this recipe. If you think waiting a month for this is bad, try making limoncello (lemon, lime or orange) – those have to sit for 3 months before they’re ready, but fortunately they seem to keep forever in the freezer. I really appreciate the tip to make simple syrup – it would definitely make adding the sugar easier to the limoncello as well as the Grand Marnier. :-)

I love this recipe. I also have done something similar for beer. I bring to a boil the orange peels and then cool. I add a splash of this water to beer…it is amazing. wonder if I took this water and used it as the sugar water added at the end. maybe that would make this orange liquor better. I also want to try it with honey instead of sugar

Hi. My boyfriend and I are having a lot of fun making this GM recipe. I have one question: We are in the straining through coffee filters stage, and it’s taking about an hour to strain about half of the mixture. I’m thinking there might be something wrong since this needs to be done 2 to 4 more times. Thank you for your help!

That sounds normal, it does take quite a while to strain through. I usually pour some into the filter, then walk away and do something else (like fold laundry or something haha) while it drips through. After the first pass it gets a little faster each time. One way I like to help speed it up is to replace the filter frequently (for example, fill it up, then toss it once that drains and put in a new one) – Maybe try that if you are wanting to finish it a little faster. Hope this helps!

The filter paper holder may be your issue. If it is a funnel or something with solid sides, there is no place for the liquid to get out of the filter paper. You might try using the paper in a sieve or at least something with open walls to allow faster liquid movement. I use a stainless steel sieve myself.

I am Creole and my family has made this for as long as (I know that I’ve been alive) Big difference Mother tied the oranges in a nylon hung them above the brandy, put the lid on and let the alcohol leach the orange oil from the WHOLE oranges. Much cleaner and pure orande essence That way.

Have you ever experimented with a bottle of orange extract in a pinch of pressed for time? I’m wondering if it would be similar. Thanks!

While I am not much of a drinker, I have only had grand manier heated up to drink. I read that the author likes it cold. Was wondering what other people prefer?

Cheater version. I’ve made it several times. And it’s ready to drink immediately. Replace the oranges (and wait time) with 4 teaspoons of pure orange extract (found at Wal-Mart).

My 4 weeks is up and I have just filtered my batch. I agree with others that this is even better than the store bought stuff, and I used pretty plain brandy. The orange essence is perfect and I think the difference is there is a fresher aroma and flavour with this. I can’t wait to share it with others and wow them.

Hi there, have you tried this with vodka instead? Do you think it would work?

What happens if you also use the orange juice after zesting the oranges? Would it not add to the flavor? How about Vodka, instead of brandy?

This is my third time making this recipe..every time it has turned out wonderful. We do zest our oranges though, so the filtering takes a little longer. But , the end result is fantastic. We love to keep ours in the freezer also. This is great for a delicious after dinner shot with desert or all by itself. Thanks for the recipe!

GREAT recipe and can be done with any citrus for different tastes/flavors. My main comment is DON”T TOSS THE PEELS. They are terrific in all sorts of baking and or candy/dessert making. I use them in a sweetened, buttery Focchia and it is a wowser. My recipe is here towards the bottom of the page. The secret to this recipe is the type of yeast which is given in the directions. HAVE A GOOD TIME.

Is the brandy just regular brandy? I am considering making this with orange brandy. I have already been using orange brandy to replace my husband’s Grand Marnier and he has no idea and it tastes the same to me at half the cost. I’m just wondering how much better it would be making this recipe using orange brandy.

Hi Char! Just regular old brandy. You will essentially make your own orange brandy before you add the sugar mixture! You could definitely stop there and use it that way too


[…] originele recept is van, maar ik heb haar recept ietsje aangepast. En de smaak? Misschien niet zozeer échte Grand Marnier […]

[…] at home to use in drinks – I wouldn’t dream of making a margarita with anything but my homemade Grand Marnier. I love to play around with ways to make delicious infused alcohol or liqueurs to make some kick […]

[…] course I will), I’ll provide an update. In the meantime, I can only offer this musing and a DIY version, with a caveat that citrus and sugar and brandies and almost everything in our food system might […]

Hi, I’m Nicole!

Join me as I blog about my passion for all things food related through my misadventures in and out of the kitchen. I hope to share my love of food, travel and eating with you – and inspire you to get in the kitchen and make something tasty!

Watch the video: Orange crème caramel recipe from Waitrose (July 2022).


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