Cooking Classic: Orange-Vanilla Bean Crème Caramel

How To Make Creme Caramel By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials TV Cooking Personality Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist Birmingham Alabama July 4th Barbecue Parties Southern Hostess Southern Entertaining Summer Party BBQ Socials Game Day TailgatingCooking Classics

The Technique

Orange-Vanilla Bean Crème Caramel

Orange-Vanilla Bean Crème Caramel is a lovely dessert to offer guests during the holidays. It’s not only impressive when served, the simplicity makes it a good choice for festive menus & it pairs well with a variety of recipe selections. Crème caramel may be made well in advance so there is more time to spend on other tasks. Learn how to make this elegant plated dessert perfect for Christmas dinner & beyond.

Classic Creme Caramel By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Modern Southern Socials RebeccaGordon ButtermilkLIpstick Southern Hostess Southern Entertaining Holiday Desserts Classic Dessert Recipes Pastry Chef

Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickOrange-Vanilla Bean Crème Caramel
makes 6 servings

1 cup sugar, divided
1 1/3 cups whole milk
1 tsp orange zest
1 tsp vanilla bean paste
2 egg yolks
1 egg

Preheat the oven to 300 degrees. Place 6 {6-ounce} ramekins in 2 {8-inch} cake pans. Set aside. Heat 1/2 cup sugar in a 1 quart saucepan over Medium heat 3 minutes without disturbing or until the sugar begins to melt arounds the pan edges. Pick up the saucepan & swirl the sugar around the bottom. It will clump in spots. Place the pan back over the heat & allow it to cook 1 to 2 minutes longer. The sugar will begin to turn golden in color. Pick up the pan & swirl the sugar. Repeat the process several times until the sugar in amber in color & all of the sugar granules have melted, about 4 minutes. Pour the caramel into the ramekins.

Heat the milk, the remaining 1/2 cup sugar & the orange zest in a 3-quart saucepan, stirring occasionally, until bubbles form around the sides & over the surface. Meanwhile, whisk together the yolks & the egg in a medium bowl. Remove the milk mixture from the heat & stir in the vanilla bean paste. Slowly pour the hot milk mixture into the egg mixture while whisking the egg mixture constantly then pour it through a fine wire mesh strainer into a measuring cup. Portion the mixture between the ramekins. Carefully pour hot water into the bottom of the cake pan filling halfway up the sides of the ramekins. Bake 1 hour & 15 minutes or until set. The center should slightly jiggle & the edges should be relatively firm. Remove from the oven. Let stand 30 minutes. Transfer the ramekins to a pan & chill 8 hours or up to 2 days. Ring a paring knife between the custard & the sides of the ramekin. Invert the dessert over a small plate. Give it a good shake or two until the custard releases. Repeat with the remaining desserts.

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How To Make Orange-Vanilla Bean Crème Caramel

Crème caramel is a custard based dessert in which a basic caramel layer is added to the bottom of ramekins or dishes before adding the egg mixture & baking in a water bath which ensures the proper texture. Depending on where the dish is served, it may also be referred to as flan or caramel custard. 

Classic Creme Caramel By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Modern Southern Socials RebeccaGordon ButtermilkLIpstick Southern Hostess Southern Entertaining Holiday Desserts Classic Dessert Recipes Pastry Chef

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.

Classic Creme Caramel By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Modern Southern Socials RebeccaGordon ButtermilkLIpstick Southern Hostess Southern Entertaining Holiday Desserts Classic Dessert Recipes Pastry ChefNo. 1

Preheat the oven to 300 degrees. Place 6 {6-ounce} ramekins in 2 {8-inch} cake pans. Set aside. Heat 1/2 cup sugar in a 1 quart saucepan over Medium heat 3 minutes without disturbing or until the sugar begins to melt arounds the pan edges. Pick up the saucepan & swirl the sugar around the bottom. It will clump in spots. Place the pan back over the heat & allow it to cook 1 to 2 minutes longer. The sugar will begin to turn golden in color. Pick up the pan & swirl the sugar. Repeat the process several times until the sugar in amber in color & all of the sugar granules have melted, about 4 minutes. Pour the caramel into the ramekins.

Classic Creme Caramel By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Modern Southern Socials RebeccaGordon ButtermilkLIpstick Southern Hostess Southern Entertaining Holiday Desserts Classic Dessert Recipes Pastry ChefNo. 2

Heat the milk, the remaining 1/2 cup sugar & the orange zest in a 3-quart saucepan, stirring occasionally, until bubbles form around the sides & over the surface. Meanwhile, whisk together the yolks & the egg in a medium bowl. Remove the milk mixture from the heat & stir in the vanilla bean paste. Slowly pour the hot milk mixture into the egg mixture while whisking the egg mixture constantly then pour it through a fine wire mesh strainer into a measuring cup. Portion the mixture between the ramekins. Carefully pour hot water into the bottom of the cake pan filling halfway up the sides of the ramekins. 

Classic Creme Caramel By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Modern Southern Socials RebeccaGordon ButtermilkLIpstick Southern Hostess Southern Entertaining Holiday Desserts Classic Dessert Recipes Pastry ChefNo. 3

Bake 1 hour & 15 minutes or until set. The center should slightly jiggle & the edges should be relatively firm. Remove from the oven. Let stand 30 minutes. Transfer the ramekins to a pan & chill 8 hours or up to 2 days. Ring a paring knife between the custard & the sides of the ramekin. Invert the dessert over a small plate. Give it a good shake or two until the custard releases. Repeat with the remaining desserts.

The Tune
“I’ve Got A Crush On You” Ella Fitzgerald

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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