Orange Caramel Custard is yet another version of the quintessential ‘Caramel Custard’ that showed up on our frugal dessert table quite often when we were young. This one is slightly more luxurious, and not like the wobbly one we had as kids from the armed forces. It’s also deliciously orange flavoured, the orange pairing brilliantly with the slightly burnt caramel. Steaming it in the pressure cooker is a breeze. Quick too!I’ve made several versions of this deliciousness. Just a custard, steamed it, baked it too, done a saffron caramel as well. There is something about classic desserts. They allow you to play with the basic recipe infinitely, and never cease to amaze. I’ve had a few misses too, and yet, even if the custard wasn’t perfectly set, it’s ALWAYS been great to taste!
Which is why I love making this Orange Caramel Custard. Even though I’m not an ‘egg custard‘ person, also far from being a sweet toothed one, the ease of making this keeps the family happy. What’s not to love about a five minute prep for a fast track dessert that you can make in advance. Flavoured ever so beautifully with the rind of keenus {local oranges available through winter in North India}, the way the zest pairs with the burnt sugar caramel in nothing short of magic.It takes so little to make something so good. Do try making it!
Yet another version of the quintessential ‘Caramel Custard’ that showed up on our frugal dessert table quite often when we were young. This Orange Caramel Custard is slightly more luxurious, and not like the wobbly one we had as kids from the armed forces. It's also deliciously orange flavoured, the orange pairing brilliantly with the slightly burnt caramel. Steaming it in the pressure cooker is a breeze. Quick too! You can always bake it, though it will take about an hour to cook.
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 4 hourshours25 minutesminutes
Servings 4people
Ingredients
Caramel
3tbspgranulated sugar
Orange Custard
1 1/2cupsmilk 375ml
250mlsingle cream
2eggs
Zest of 1 keenu/orange
1/2tspvanilla bean paste {or 1vanilla extract
3tbspsugar
1 1/2tbspcornflour
To top
Fresh seasonal fruittoasted nuts etc
Instructions
Caramel
Take the 3 tbsp granulated sugar in a 7" cake tin. Heat gently over flame until the sugar begins to bubble and gets caramelised to a golden brown. Be careful not to burn it as it goes from brown to black really quick. Don't leave it unattended.
Once the sugar is golden brown, turn off heat, and swirl the pan around to coat the bottom {and sides if you like} with the carmelised sugar.
Place on counter to cool, and leave for the caramel to set, 5 minutes usually.
Orange Custard
Place a trivet in a large pressure cooker and cover it with water. Water should be about an inch or two above the trivet.
Place all ingredients for the orange custard in the jar of blender. I use the KitchenAid Artisan Blender. Whiz at high speed to blend.
Once blended, pour over the caramel. {You can starin it if you like}.
Tightly cover the tin with aluminium foil, and gently place on trivet in pressure cooker.
Turn on the heat, and cook WITHOUT WHISTLE, for 15-20 minutes. Allow to cool in pressure cooker.
Once cool, take out gently, and leave to chill, covered, for 4-6 hours, preferably overnight.
To serve, place a slightly deep or ridged flat plate/pie dish over the tin, and swiflty turn over. The caramel custard will release some liquid that the platter should have space to catch.
Top with fresh seasonal fruit, toasted walnuts etc. Serve chilled.
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Deeba @ PAB
About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.
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22 thoughts on “Orange Caramel Custard … fast tracking a simple recipe, making it simpler!”
Hi Deeba,
Thanks for sharing the recipe would definitely make it .
Hi Deeba,
Looks like a fantastic dessert to make.
What did you mean ‘by COOK WITHOUT CAP’? Does it mean without the cooker lid or without the whistle?
Please let me know as I am very keen on making this.
Thanks
Sunita
I thin for at least an hour at 180C. You’ll need to experiment a ;little. Also check if it has set wobbly. It will firm up more as it chills in the fridge.
Passionate About Baking is the only place where I get new ideas about baking and present the dishes. Thanks a lot for sharing your amazing ideas and recipes.
Hi Deeba,
Thanks for sharing the recipe would definitely make it .
Thank you so much. Hope you enjoy it!
Y orange is missing from recipe. I guess it is plain vanilla custard.
Please check list of ingredients. Zest of 1 keenu/orange lends the orange flavour, hence orange custard. 🙂
thanks for sharing information I like it. It is very useful & I have followed your website
Dry fruit hub:The online dry fruit store
Thanks for stopping by. I love working with dry fruits!
I would love to try this recipe at my home, thank you for sharing with us. 🙂
That’s so nice of you. Look forward. Thank you
Hi Deeba,
Looks like a fantastic dessert to make.
What did you mean ‘by COOK WITHOUT CAP’? Does it mean without the cooker lid or without the whistle?
Please let me know as I am very keen on making this.
Thanks
Sunita
Ooooops whistle ?
Thank you. ? Can’t wait to try it.
If I have to bake this custard in oven,what temperature do I have to set and for how much time?
I thin for at least an hour at 180C. You’ll need to experiment a ;little. Also check if it has set wobbly. It will firm up more as it chills in the fridge.
Also if I don’t want to use the orange zest then can I use orange juice? If yes then in what quantiry?
Orange zest cannot be substituted for orange juice since juice won’t offer the depth of flavour. Maybe use orange extract, else saffron or something
wow this recipe really is good thanks for sharing
Passionate About Baking is the only place where I get new ideas about baking and present the dishes. Thanks a lot for sharing your amazing ideas and recipes.
Thank you so much!
Hey
Any replacement for egg?
Not here I think since it’s egg that make a caramel. You could however try it with a custard powder, but you’ll need to experiment. Thanks
Hi Deeba, possible to make the above without eggs ?
Yummy 🙂 Please try to share in Video format that will be great helpful for us.