Orange and cardamom crème caramel

This vintage classic dessert recipe for orange and cardamom crème caramel draws inspiration from the Australian Women’s Weekly ‘Recipe Card Library’ published in the 1970s.

The origin of crème caramel (also known originally as flan) can be traced all the way back to the Roman Empire.

Crème caramel has withstood the test of time and is still popular today. It’s silky texture and gentle flavour never goes out of style.

My take on crème caramel is a bit more fragrant. The caramel is spiked with orange liqueur, and the custard with green cardamom. While this dessert is classic and deeply comforting, at the same time, it transports me to my favourite exotic places in the Middle East.

This is only one of a range of classic dessert recipes on my website – many based on Women’s Weekly classic dessert recipes. Check out the full range of recipes here!

Ingredients

Orange caramel

220g (1 cup) caster sugar (1)

60ml (4 tbsp) water

30ml (2 tbsp) Cointreau or Grand Marnier

Cardamom custard

500ml (about 2 1/2 cup) milk

250ml (about 1 1/4 cup) thickened (35% fat) cream

8-10 Green cardamom pods, crushed

1 1/2 tsp vanilla bean paste

200g (4 large) eggs

60g (3-4 large) egg yolks

160g (2/3 cup) caster sugar (2)

1/2 tsp flaky salt

Method

1. Preheat the oven to 140°C (no fan). Grease a 20cm cake tin or large souffle dish (ensure it does not have a removable base).
2. To begin the custard, pour the milk and cream into a medium saucepan, along with the cardamom and vanilla. Bring the cream/milk mixture just before simmering point, turn off, cover and leave to infuse for a minimum of 30 minutes.
3. To make the caramel, place caster sugar (1) and water in medium heavy-based saucepan over medium heat, cover with a lid and heat until sugar dissolves and mix begins to steam. (Do not allow the syrup to come to a boil until all the sugar is dissolved and there are no more lumps.) Remove lid and allow to bubble, uncovered, until mixture is a deep brick red colour. Shimmy the pot, without stirring, to ensure the caramel colours evenly. (As you notice the sound and size of the bubbles dissipating, you know the caramel is getting close).
4. A little before it turns the desired colour, remove the caramel from the heat, as it will keep getting darker very quickly. Then add Cointreau or Grand Marnier, taking care as it will splutter. Pour caramel into deep 20cm round cake pan, swirl to cover base and sides (take care, its hot!). Leave to stand while finishing the custard.
5. To finish the custard, whisk eggs, yolks, caster sugar (2) and salt in large bowl until combined but not frothy. (Don’t let the sugar sit on the egg yolks without mixing, or it will form lumps.) Bring milk/cream mixture back to just shy of simmering point. Whisking constantly, pour hot mixture into eggs and sugar. Strain mixture into cake pan, skim off any froth sitting on the surface, and cover pan with foil.
6. Place pan in baking dish lined with a large clean Chux or tea towel. Place together in the preheated oven, then add enough boiling water to come two thirds up the side of the pan (doing it in this order prevents water spillage).
7. Bake for 55-65 minutes or until set. Begin checking the custard at 45 minutes – remove the foil and give the cake pan a gentle jiggle. The crème caramel is perfectly set when the centre wobbles. If it ripples under the cooked surface, it means the custard is not yet set. The custard is set when it has reached an internal temperature of 80°C. (The timeframe is broad because ovens are so different! Use your judgment, and check regularly.)
8. Remove crème caramel from baking dish. Cover and leave to cool. Then, refrigerate for a minimum of two hours or overnight. The crème caramel will happily keep in the fridge for up to 3 days, until needed.
9. Once chilled, use finger tips to gently ease crème caramel from around sides of the pan, allowing air to get in between the custard and the pan. Invert the cake tin onto deep-sided serving plate. It should drop out onto the plate, topped with amber caramel.