Best Orange Creme Caramels Elegant And Easy Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CREAMY ORANGE CARAMELS



Creamy Orange Caramels image

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

1 teaspoon plus 1 cup butter, divided
2 cups sugar
1 cup light corn syrup
1 can (14 ounces) sweetened condensed milk
1 teaspoon orange extract
1 teaspoon vanilla extract

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.

ORANGE CARAMELS



Orange Caramels image

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

1 cup light corn syrup
1 (6 ounce) can frozen orange juice concentrate, thawed
2 cups sugar
1/4 teaspoon salt
1 cup heavy cream
1/2 cup butter

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

ORANGE CRèME CARAMELS



Orange Crème Caramels image

Categories     Egg     Fruit     Dessert     Bake     Orange     Winter     Anniversary     Chill     Ramekin     Gourmet

Yield Makes 6 servings

Number Of Ingredients 6

3 large navel oranges
1 3/4 cups sugar
3 cups whole milk
3 whole large eggs and 3 large egg yolks
Special Equipment
6 (6-oz) ramekins

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.

ORANGE CREME CARAMELS ELEGANT AND EASY!



Orange Creme Caramels Elegant and Easy! image

I love a custard/flan dessert. This is one of the best recipes that I have come across. I found this several years ago in my collection from Gourmet during our move. I was so thrilled when I found it, as I had forgotten how good this one was! Cooks' notes: • To make 1 large crème caramel instead of individual ones, bake in a 9-inch glass pie plate in hot water bath 1 to 1 1/4 hours. • Crème caramels can be chilled up to 2 days. Special equipment: 6 (6-oz) ramekins

Provided by kiwidutch

Categories     Dessert

Time 3h35m

Yield 6 serving(s)

Number Of Ingredients 5

3 large navel oranges
1 3/4 cups sugar
3 cups whole milk
3 large eggs, whole, plus
3 large egg yolks

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.

Nutrition Facts : Calories 397.4, Fat 8.8, SaturatedFat 3.9, Cholesterol 222.8, Sodium 88.6, Carbohydrate 73.1, Fiber 1.5, Sugar 70.9, Protein 9.1

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #preparation     #occasion     #healthy     #5-ingredients-or-less     #desserts     #easy     #dinner-party     #holiday-event     #dietary     #low-sodium     #low-in-something     #brunch     #4-hours-or-less

Related Topics