Orange and cardamom crème renversée

You'll need

200 ml milk 100 ml pouring cream Thinly peeled rind of 1 orange 50 ml orange juice 20 ml Cointreau 3 eggs 2 egg yolks 80 gm caster sugar ¼ tsp ground cardamom   Orange caramel 150 ml strained orange juice 180 gm caster sugar


  • 01
  • For orange caramel, simmer orange juice in a saucepan over medium-high heat until reduced by half (3-4 minutes), add sugar and stir until dissolved, brushing down sides of pan with a wet pastry brush to remove sugar crystals. Bring to the boil and cook without stirring until dark caramel (2-3 minutes). Pour into an 18cm-diameter cake tin, quickly swirl tin so caramel coats base and sides, and stand until set.
  • 02
  • Preheat oven to 160C. Bring milk, cream, orange rind and orange juice to the simmer in a saucepan over medium heat, remove from heat, add Cointreau and stand to infuse (20 minutes).
  • 03
  • Whisk eggs, yolks, sugar and cardamom in a bowl, add milk mixture, whisk to combine, strain into a jug, then pour into caramel-lined tin. Place tin in a roasting pan lined with a tea towel, pour in enough boiling water to come halfway up sides of tin, cover with foil and bake until custard is set but has a slight wobble in the centre (50 minutes-1 hour). Remove from water bath, cool to room temperature, then refrigerate until completely chilled (4 hours).
  • 04
  • Run a knife around sides of tin and place a serving plate on top. Invert tin and plate, remove tin and serve.
This recipe is from the July 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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