Friday, October 9, 2009
ORANGE CREAM CARAMEL
1-200 g sugar
2-600 ml orange juice
3-4 eggs , beaten
4-4 tbsp water
1-Heat half the sugar in water, on a low flame, till sugar dissolves, then raise the heat to caramelise the sugar till it turn brown.
2-Pour sugar into 8 small moulds or ramekins , swirl to cover base then place on a roasting tin.
3-Beat together the orange juice, eggs and remaining sugar, then carefully pour into the moulds
bake it for 20 minutes or until sets.
4- cover and chill for several hours then serve.