Seville Orange Crème Caramel

Seville Orange Creme Caramel
  • 4 servings
  • 20 minutes to prepare
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  • 275g caster sugar
  • 400ml full fat milk
  • 4 egg yolks
  • 3 full eggs
  • 1 split vanilla pod
  • 2 Seville oranges, juice and zest


1. Place 200g caster sugar in a nonstick shallow frying pan and gently warm until the sug-ar starts to melt. Stir well until it has a deep golden caramel colour.
2. Pour the caramel into the 4 crème caramel tins and cool until it has set hard.
3. Pre heat the oven to 150°c / 130°c Fan / Gas Mark 2.
4. Place the milk in a saucepan and bring to a simmer, then remove from the heat.
5. Mix the egg yolks, full eggs, vanilla and remaining caster sugar until fully combined then add the orange zest and juice.
6. Stir the warm milk into the egg mix and let sit for 5 minutes.
7. Place the 4 crème caramel dishes into a deep sided oven tray.
8. Pour the crème caramel mix into the 4 dishes.
9. Gently place in the oven without spilling.
10. Carefully fill the oven tray with boiling water to just under the level of the dishes.
11. Bake in the oven for 30 minutes or until it is just set and still wobbles.
12. Once cold, run a small knife around the edge of the dish and tip upside down to remove from the mould and serve.

Chef’s Tip
This works well with all citrus fruit.