Crème Caramel Orange & Vanille

Un jeux d’enfant ! Easy to make, yet the result is always spectacular which never cease to impress guests. The famed crème caramel also known as Flan dates back to the Roman Empire. It was often served as a savoury accompaniment to fish and spinach, but also served with honey as dessert. Sadly, as in fashion, certain dishes disappear from menus for a while. This is one of them, one wonders, as it is always a treat at the end of a meal; a not too sweet and always refreshing dish at the end of an elegant dinner.

INGREDIENTS

For the custard
2 Large eggs and 2 egg yolks at room temperature
2 Cup Milk
6 Tablespoons Sugar
1 Teaspoon Vanilla extract
Zest of an Orange
Pinch of Salt

For the Caramel
3 Tablespoons Water
1/2 Cup Sugar
1 Teaspoon Lemon juice

METHOD
Preheat the oven to 300 F (150 C). Place four 5-ounce (150 mL) containers / ramekins / small bowls on a baking pan with sides just taller than the ramekins. I often use a small souffle dish which works very well.

In a large mixing bowl, whisk the whole eggs and egg yolks with the sugar.
Pour in the milk and whisk gently, and then whisk in the vanilla, the zest of an orange and salt.
Strain the mixture and let it sit while preparing the caramel, to let any bubbles on the mixture dissipate.

For the Caramel :

In a small pan, bring the water, sugar and lemon juice up to a full boil over high heat without stirring, and continue to boil until it turns an amber colour.
Pour the caramel into the four ramekins equally. Let cool a minute, then pour boiling water into the baking pan so that it comes halfway up the sides of the ramekins.
Cover the baking pan with aluminum foil (or a lid)and bake for 30 to 35 minutes, until a skewer inserted into the centre of the custard comes out clean.
Remove the ramekins from the water bath to cool on a cooling rack and then chill completely,
To serve, run a palette knife around the inside edge of a ramekin. Place a dessert plate over the ramekin and invert both. Lift the ramekin off, leaving the custard on the plate with the caramel as a sauce.