Orange-Caramel Custard

This elegant Orange-Caramel Custard offers a luxurious dessert experience with minimal effort. The combination of rich evaporated milk and fresh eggs creates an incredibly smooth, silky texture that sets perfectly in the refrigerator. Bright notes of orange zest cut through the sweetness, while the homemade caramel layer adds a deep, toasted flavor profile. It is a sophisticated yet approachable dish, perfect for holiday gatherings, dinner parties, or a special weekend treat. The microwave method simplifies the cooking process, ensuring a jiggly, tender center every time. Serve it chilled for the best flavor and texture, garnished with fresh mint for a pop of color.

Cooking Method: Microwave

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 10

Calories: 486.4

Dietary: Gluten-free, Vegetarian

Description

This elegant Orange-Caramel Custard offers a luxurious dessert experience with minimal effort. The combination of rich evaporated milk and fresh eggs creates an incredibly smooth, silky texture that sets perfectly in the refrigerator. Bright notes of orange zest cut through the sweetness, while the homemade caramel layer adds a deep, toasted flavor profile. It is a sophisticated yet approachable dish, perfect for holiday gatherings, dinner parties, or a special weekend treat. The microwave method simplifies the cooking process, ensuring a jiggly, tender center every time. Serve it chilled for the best flavor and texture, garnished with fresh mint for a pop of color.

Ingredients

3/4 cup Sugar
2 tablespoon Water
24 ounce Evaporated milk (2 cans)
6 lg Eggs
1 tablespoon Grated orange peel
1 teaspoon Vanilla extract

Directions

1
In a 5-cup glass ring mold, combine 1/2 cup sugar and the water.
2
Microwave on HIGH for 6 minutes, stirring after 3 minutes, until the sugar syrup is just golden. Do not overcook.
3
Holding the mold with potholders, slowly rotate it until the bottom and sides are coated with caramel. Set aside to cool.
4
In a 4-cup glass measuring cup, place the evaporated milk and microwave on HIGH for 5 minutes.
5
Meanwhile, in a medium bowl, combine eggs, remaining 1/4 cup sugar, orange peel, and vanilla extract; mix well.
6
Gradually stir the hot evaporated milk into the egg mixture, mixing well to combine.
7
Pour all but 1 cup of the egg mixture into the prepared caramel mold.
8
Place the mold in the microwave and microwave on MEDIUM for 7 to 10 minutes, turning the mold every 3 minutes.
9
The custard will be liquid toward the center; it will set as it cools.
10
Cool the custard on a wire rack, then refrigerate for at least 6 hours.
11
Run a small knife around the edge of the mold to loosen the custard.
12
Hold a rimmed serving plate over the mold, invert quickly, and lift off the mold.
13
Garnish with orange slices and fresh mint if desired, then serve.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 486.4kcal

% Daily Value *
Total Fat 24.4g38%
Saturated Fat 12.8g64%
Cholesterol 283.8mg95%
Sodium 293.1mg13%
Total Carbohydrate 45.3g16%
Dietary Fiber 0.0g0%
Sugars 45.2g
Protein 26.1g53%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the caramel does not burn during the initial microwave step; it should be golden but not dark brown.

The custard will appear loose in the center immediately after microwaving. This is normal; it will firm up significantly during the chilling process.

For best results, use a glass ring mold that is microwave-safe and has a diameter of approximately 5 cups capacity.

You can substitute fresh orange zest for the grated orange peel for a brighter flavor.

Store leftovers covered in the refrigerator for up to 3 days.

Keywords: orange, caramel, custard, dessert, microwave, eggs, evaporated milk, vanilla, sugar, zest, chilled, pudding, easy, holiday, party, smooth, rich

Read it online: https://www.chefs-mate.com/recipe/orange-caramel-custard/