Giorgos Erotokritou
Chef de Cuisine, has a long-standing presence on Cypriot television and 25 years of experience in the culinary industry.
He creates easy, modern recipes with an emphasis on quality, simplicity, and authentic flavour.
Suitable for vegetarians
May 1, 2023
Oven cooked Crème Caramel!
Prep Time
30
mins
Cook Time
35
mins
Serves
9
Ingredients
For the caramel
- 200g. Sugar
- 5 spoons of Water
For the cream
- 1-litre Charalambides Christis Fresh Milk Full Fat, 3% Fat
- Zest of 1 Orange
- 100g. Sugar
- 6 Eggs
- 3 teaspoons of liquid vanilla
Instructions
- Preheat the oven to 180 degrees Celsius and lightly butter a round or rectangular cake pan that will be used for the cake.
- In a small saucepan, continuously stir the sugar and water over low heat until the sugar has melted.
- Let the mixture come to a boil and then reduce the heat. Let it cook for 5-10 minutes until it becomes a brown caramel.
- Pour the caramel into the pan and set it aside.
- In another saucepan, heat the milk and add the orange zest and sugar. Let it simmer, stirring with a whisk until the sugar has dissolved.
- In a bowl, whisk the eggs together with the liquid vanilla. Gradually add the egg mixture to the saucepan with the milk, stirring constantly with the whisk.
- Then, pour the mixture into the pan with the caramel.
- Put a little boiling water in a baking tin to create what is known as bain-marie and place the cake pan with the custard in the centre of the tin.
- Transfer to the preheated oven and bake for 35 minutes.
- Finally, let it cool and refrigerate for about 6 hours. To turn out the crème caramel, place a dessert plate on top, and turn it upside down.
- Remove the cake pan carefully and serve.
