Orange Crème Caramel - Miele DGC 6000 XL Cookbook

Ingredients
Caramel
60 g sugar
3 tbsp orange liqueur (e.g.
Cointreau)
Crème
300 ml milk
3 medium eggs
3 medium egg yolks
50 g sugar
50 ml orange juice
3 tbsp orange liqueur
Shreds of orange peel to
decorate
>> Tip:
These crème caramels can be
served hot or cold. Hardened
caramel remains can be
loosened by placing the
ramekins in a pan of hot water.
402 Desserts
Orange crème caramel
Serves 6
1
Place the sugar in a sauce-
pan and heat, stirring all the
time, until caramelised golden
brown. Carefully mix in the
orange liqueur. Pour the caramel
into 6 ramekins (or small cups)
and allow to set.
2
Mix all other ingredients, dis-
tribute on top of the caramel
and cover with heat-resistant
foil (see below for settings).
3
After cooking remove the
foil and allow to relax for
a few minutes, then run a
knife around the edge of the
ramekins and turn the caramels
out onto a plate. Garnish with
shreds of orange peel.
Settings: Step 2
Function: Steam cooking
Temperature: 100°C
Duration: 16-18 minutes