ORANGE CRÈME CARAMEL

INGREDIENTS

1 ¼ cups (250 g) white sugar

2 cans (14 oz each) of sweetened condensed milk

2 cans (12 oz each) of evaporated milk

500 ml (slightly over 2 cups) of water

25 eggs

3 tsp vanilla

Zest of 2 oranges

Preparation

1. With the sugar, make a dark caramel and distribute it at the base of the mold or tray you’d like to use for the dessert. Set aside.

2. Add the sweetened condensed milk, evaporated milk, eggs, and vanilla in a bowl. Mix well and add the orange zest.

3. Take the mixture to the mold with caramel. Cook in a water bath for approximately 1 hour 15 minutes at 210° F. Flip over onto a dish to serve, and generously pour any syrup that remains in the baking mold over the crème caramel. You can decorate with a little extra orange zest or a spiral of the peel.

Serves 10