ORANGE CRèME CARAMELS
Steps:
- Finely grate zest from oranges, then squeeze enough juice to measure 1 cup.
- Pour juice through a fine sieve into a 2-quart heavy saucepan, discarding pulp, and stir in 1 cup sugar. Bring to a boil over moderately high heat, stirring until sugar is dissolved. Boil, without stirring but washing down any sugar crystals with a brush dipped in cold water and skimming froth as necessary, until syrup begins to turn golden, about 5 minutes. Continue to boil, swirling pan occasionally, until syrup is a deep golden caramel. Immediately divide caramel among ramekins, tilting if necessary to coat bottoms.
- Preheat oven to 325°F and line bottom of a small roasting pan with a folded kitchen towel.
- Bring milk and zest just to a simmer over moderate heat, then remove from heat and let stand, covered, 10 minutes.
- Whisk together whole eggs, yolks, and remaining 3/4 cup sugar in a large bowl, then whisk in warm milk. Pour custard through fine sieve into a bowl, pressing on and discarding solids. Divide custard among ramekins and arrange ramekins in roasting pan.
- Carefully add enough hot water to pan to reach halfway up sides of ramekins. Bake in middle of oven until custard is just set (but still trembles slightly in center), 50 minutes to 1 hour. Run a thin knife around side of each ramekin to loosen, then transfer ramekins to a rack and cool. Chill, loosely covered, at least 2 hours.
- To unmold, invert plates over ramekins and invert custards onto plates.
CARAMEL ORANGES
Steps:
- In a saucepan combine 1 cup sugar, 2 tablespoons water and 1 teaspoon lemon juice. Cook until caramel turns a golden amber, about 15 minutes. Pour caramel onto a greased baking sheet to cool. Break into shards. Peel oranges so that no pith remains. Run knife between membranes to release segments. Squeeze whatever juice remains in the membrane over orange segments. Sprinkle with 2 tablespoons Grand Marnier. Let macerate for 20 minutes. Spoon orange segments into glasses. Spoon remaining juice over segments. Garnish with caramel shards.
ORANGE CARAMELS
This is a great, different caramel recipe that I've had forever. I make these for my Christmas boxes, rolled in toasted coconut, and they are always a favorite.
Provided by Lisa Lynn
Categories Candy
Time 1h5m
Yield 64 1inch suares
Number Of Ingredients 6
Steps:
- Butter an 8" square pan and set aside Combine first 4 ingredients in a heavy 4qt saucepan.
- Cook on medium heat, stirring constantly, to 248F (firm ball).
- Stir in cream and butter.
- This will lower the temperature.
- Continue cooking and stirring constantly to 245F.
- Remove from heat.
- Pour into prepared pan.
- Allow to stand at room temperature overnight.
- If you wish to add nuts, you can stir them in right before pouring or spread them in the pan before you pour in the caramel.
- These are good with cashews.
- They're also great rolled in toasted coconut.
Nutrition Facts : Calories 70.1, Fat 2.8, SaturatedFat 1.8, Cholesterol 8.9, Sodium 24.1, Carbohydrate 11.7, Sugar 8.9, Protein 0.2
CARAMELIZED ORANGES
Another splendid recipe from Ontario's Liquor Control Board. This reads long ... but is essentialy only 2 steps ... is easy to prepare in advance ... and each orange looks wonderful in its own glass dessert bowl. (I did this with clemantines and served them with a dollop of whipped cream on the side.)
Provided by Gerry sans Sanddunes
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Place cold water in a heavy-based saucepan, add the sugar and bring SLOWLY to the boil, stirring to dissolve the sugar.
- (The sugar must be completely dissolved before the liquid boils.) Once the sugar is boiling, DO NOT STIR.
- Continue to boil.
- Use a pastry-brush dipped in water to wash down any sugar crystals forming on the sides of the pan, until the sugar is a rich, dark, caramel colour.
- Remove from heat and CAREFULLY add the warm water to the caramel WHICH WILL SPIT AND SPLUTTER!
- Return pan to the heat and continue stirring to dissolve the caramel in the water.
- Set aside to cool.
- Peel all the oranges, setting the peel of one aside.
- (Remove as much of the white pith as possible.) Place the peeled oranges in a bowl and pour over the caramel sauce, gently turning the fruit to cover each with sauce.
- Chill well.
- Cut the served peel into matchstick-sized pieces and cook until tender in boiling water.
- Refresh in cold water and drain.
- Sprinkle half the cooked zest over the oranges in the bowl and stir.
- Serve each chilled orange with the sauce and garnish with additional zest.
- Serves 6.
Nutrition Facts : Calories 190.6, Fat 0.2, Sodium 0.6, Carbohydrate 48.7, Fiber 3.1, Sugar 45.5, Protein 1.2
ORANGES WITH CARAMEL SAUCE
Fans of caramel apples might want to try this orange dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Combine the sugar and 1/4 cup water in a small high-sided saucepan. Using your finger, stir to create a sandy mixture, being careful not to get sugar on the side of the pan. Set pan over medium heat. Without stirring, cook mixture until dark amber in color, swirling pan carefully while cooking to keep the color uniform, about 10 minutes.
- Reduce heat to low. Slowly add the cream, and stir with a wooden spoon to combine. Remove pan from heat, add the lemon juice and butter, and stir until well blended, about 2 minutes. Set aside.
- Using a very sharp knife, cut top and bottom from oranges. Carefully slice away peel and white pith. Place oranges in serving bowls, and pour at least 3 tablespoons reserved caramel sauce over each. The unused caramel can be stored in an airtight container and refrigerated for up to 1 week.
CREAMY ORANGE CARAMELS
Each Christmas I teach myself a new candy recipe. Last year I started with my caramel recipe and added a splash of orange extract for fun. This year I just might try buttered rum extract. -Shelly Bevington-Fisher, Hermiston, Oregon
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2-1/2 pounds (80 pieces).
Number Of Ingredients 6
Steps:
- Line an 11x7-in. dish with foil, letting ends extend over sides by 1 in.; grease foil with 1 teaspoon butter., In a large heavy saucepan, combine the sugar, corn syrup and remaining butter. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; boil gently, without stirring, for 4 minutes., Remove from the heat; gradually stir in milk. Cook and stir until a candy thermometer reads 244° (firm-ball stage). Remove from the heat; stir in extracts. Immediately pour into prepared dish (do not scrape saucepan). Let stand until firm., Using foil, lift out candy; remove foil. Using a buttered knife, cut caramel into scant 1-1/2x1-in. pieces. Wrap individually in waxed paper; twist ends.
Nutrition Facts : Calories 69 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 27mg sodium, Carbohydrate 11g carbohydrate (11g sugars, Fiber 0 fiber), Protein 0 protein.
CREME CARAMEL
These individual creme caramel desserts will be an instant classic. So sweet and creamy, everyone will want seconds, trust us.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees. Place eight 4-ounce ramekins in a large roasting pan. Add 4 tablespoons water to a small pot. Add 1 cup sugar and stir to dissolve. Cook over medium-high, swirling occasionally, until caramel begins to turn amber, 6 to 8 minutes. Working quickly, divide caramel between ramekins, swirling ramekins to coat bottoms evenly, set aside.
- In a medium pot, heat milk over medium until hot, but not boiling. In a medium bowl whisk together whole eggs and yolks, salt, and remaining 1/2 cup sugar. While whisking, ladle some milk into the egg mixture. Whisk in remaining milk, one ladle at a time. Strain through a fine sieve into a large liquid measuring cup, and stir in vanilla. Divide custard evenly among ramekins.
- Transfer roasting pan to oven. Add enough boiling water to come halfway up the sides of the ramekins. Bake until custards are just set, about 35 minutes.
- With tongs, remove ramekins from hot water and let cool slightly. Cover and refrigerate until cold, at least 3 hours (or up to 3 days). To unmold, run a sharp knife around inside of each ramekins and invert onto a serving plate, gently shaking to release.
CARAMELIZED ORANGES
Categories Citrus Fruit Dessert Low Fat Vegetarian Kid-Friendly Quick & Easy Orange Winter Healthy Vegan Party Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Squeeze enough juice from 3 oranges to measure 1 cup.
- Bring sugar and water to a boil in a 1 1/2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Boil syrup, without stirring but washing down any sugar crystals with a pastry brush dipped in cold water, until syrup around edges begins to turn golden brown, about 10 minutes. Tilt pan and carefully add orange juice (caramel will harden and vigorously steam). Simmer, stirring, until caramel is completely dissolved, about 2 minutes.
- Cut peel, including all white pith, from remaining 6 oranges with a sharp paring knife and cut each orange crosswise into thirds.
- Heat one third of butter (1 teaspoon) in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté 6 orange slices until golden, 2 to 3 minutes on each side. Transfer to a plate. Sauté remaining orange slices in butter in same manner, wiping out skillet between batches if necessary. Return all orange slices to skillet along with caramel sauce and cook over moderate heat until heated through, about 1 minute.
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