My mother’s favourite dessert is crème caramel. Crème caramel is essentially a custard, baked in a ramekin atop a layer of caramel, chilled and then inverted onto a plate so that the caramel pools onto the plate around the custard. Since we were all so full from the bacon-wrapped dates and lobster eggs benny, we took a little siesta before continuing with dessert. It’s a tough life, I know!
Orange Crème Caramel
1 cup fine sugar
3 tbsp orange juice
4 large egg yolks
1 large egg
3/8 cup sugar
1 1/4 cup whipping cream
1 cup whole milk
1 1/2 tsp Grand Marnier or other orange liqueur
1 1/2 tbsp orange zest
Preheat oven to 300F. Lightly butter bottoms of ramekins.
In a small saucepan on medium heat, melt 1 cup of sugar, starting with 1/4 cup and adding more when the sugar in the pan is fully melted, stirring lightly and swirling pan around so the sugar will melt evenly. When the sugar has reached a deep caramel colour, stir in orange juice and remove from heat. Working quickly, divide caramel evenly among ramekins.
Whisk together egg yolks, egg, and sugar.
Bring cream, milk, and Grand Marnier to a boil in a saucepan, then stir in orange zest, remove from heat and let sit for 5 minutes. Pour in a slow stream into egg mixture, whisking continuously. Divide custard among ramekins.
Set the ramekins in a baking pan with 2″ high sides. Pour enough hot water into the pan to come 3/4 of the way up the sides of the ramekins. Cover the pan with aluminum foil.
Carefully transport the pan into the oven (make sure not to tip it or let the water slosh into the ramekins) and bake for 50 minutes. Remove from the oven, uncover, and let sit for an hour. Transfer the ramekins to the fridge and chill for 8 hours, or overnight.
To serve, run a sharp knife around the sides of each ramekin, and invert onto a plate.