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Spanish Orange Creme Caramel

These delicious orange creme caramel puddings will really make you smile.
I know they're outrageously decadent and very fattening - but we just couldn't resist them on a visit to Seville - the capital of Andalucia in the south of Spain. Only just over an hours drive from where we live in Marbella on the Costa del Sol - but another World altogether.

We ate Jamon Serrano and Manchego cheese with the finest Sherries and Riojas, and just when we thought we couldn't eat another thing the Maitre - Ramon brought us these golden delights. We twisted his arm and finally he gave us the recipe.
It has become a favorite in our house and when you try it, you will understand why.

Orange Creme Caramel Ingredients

For the caramel

100g/3½oz caster sugar
3 tbsp water
For the cream
4 large oranges
300g/10½oz caster sugar
14 large egg yolks
2 large eggs

Ideal for Ladies who Lunch

Orange Creme Caramel Method

For the caramel

Heat the sugar and water in a small, heavy-based
pan over a low heat until the sugar has completely dissolved.
Increase the heat to high and boil rapidly, without stirring, until the
syrup has turned into a dark caramel.
Remove from the heat and pour a little into the base of each dish, twisting to coat the bottom and slightly up the sides.

For the cream

Put eight dariole moulds into a small roasting tin.
Finely grate the zest from two of the oranges.
Squeeze the juice and measure 400ml/14fl oz of juice into a pan.
Add the zest and caster sugar and bring to the boil over a low heat, stirring occasionally
Meanwhile - whisk the egg yolks and whole eggs in a mixing bowl.
When the orange juice comes to the boil, reduce the heat slightly and boil rapidly for two minutes.
Whisk the mixture into the eggs.
Now pour it into the dariole moulds.
Pour boiling water into the roasting tin until it comes two-thirds up the side of the moulds.
Bake the dariole moulds for 15 minutes in a preheated the oven at 170C/325F/Gas 3.
Remove from roasting tin and set aside to cool, then chill in the fridge.
To serve, carefully invert each dish onto a small serving plate and
pour some of the caramel syrup around each one.
Serves 8