Orange Crème Caramels

This little puddings are like crème caramels only made with freshly squeezed orange juice instead of cream - I love this puddings. The orange and the dark caramel blend well and make a fantastic combination.Leave the puddings in the fridge for a night so the caramel base can slowly melt into a syrup. You can make this in advance if you are serving it in a dinner parties.




Orange Crème Caramels

200 g caster sugar
600 ml fresh orange juice or orange nectar juice
6 eggs, beaten

1. Preheat the oven to 180°C. Place half of the sugar in a small pan with 100ml water and cook gently, stirring from time to time, until the sugar dissolves. Once the sugar has completely dissolved, raise the heat and bubble rapidly until the mixture starts to caramelize.



2. Carefully pour the caramel into the moulds, swirling it round the sides so it goes up the edges, then place in a roasting pan.



3. Beat together the orange juice , eggs and the remaining sugar, then carefully pour into the moulds. Pour boiling water into the pan so it comes three-quarters of the way up the sides of the moulds.



4. Bake for 20 minutes until just set, still jiggle like a jelly. Allow to cool.



5. Cover and chill for several hours or overnight until ready to turn out and serve.