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Orange and cardamom crème renversée

Australian Gourmet Traveller recipe for Orange and cardamom crème renversée

By Emma Knowles
  • 20 mins preparation
  • 1 hr 10 mins cooking plus setting, infusing, chilling
  • Serves 8
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Orange and cardamom crème renversée


  • 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


  • 1
    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.
  • 2
    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).
  • 3
    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).
  • 4
    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 .

  • Author: Emma Knowles