Creme Caramel With Orange And Cinnamon

Recipe Ingredients

1 3/4 cups	414ml	Reduced-fat (2%) milk
1		Cinnamon stick - broken in half
16		Orange peel strips - (2" by 1/8") - orange part only
1/2 cup	99g / 3.5oz	Sugar - plus
1/3 cup	65g / 2.3oz	Sugar
1/4 cup	59ml	Water
1 cup	198g / 7oz	Egg (large)
1 cup	198g / 7oz	Egg white (large)
1 teaspoon	5ml	Vanilla extract

Recipe Instructions

Combine milk and cinnamon stick in medium saucepan. Bring to simmer. Remove from heat. Cover; let stand 30 minutes. Discard cinnamon stick.

Preheat oven to 350 degrees. Divide orange strips among four 3/4-cup custard cups or souffle dishes. Stir 1/2 cup sugar and 1/4 cup water in heavy small saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Immediately pour caramel into custard cups, dividing equally.

Whisk egg, egg white, vanilla and remaining 1/3 cup sugar in medium bowl to blend. Gradually whisk in milk mixture. Pour over caramel in custard cups.

Place custard cups in roasting pan. Pour enough hot water into pan to come halfway up sides of cups. Bake until custards are set, about 1 hour 5 minutes. Remove from water. Chill overnight.

Run small knife around custards to loosen. Invert custards onto plates.

This recipe yields 4 servings.

Source:
Bon Appetit, December 1998

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