Creme Caramel with Orange and Cinnamon

posted by Sue Freeman 01-26-99 8:09 AM

Creme Caramel with Orange and Cinnamon
Bon Appetit Dec 98 page 217

Prepare the day before you serve them.

1 3/4 cup reduced fat milk 2 % is fine
1 cinnamon stick, broken in half
16 (2 x 1/8 inch) orange peel strips (orange part only)
1/2 cup plus 1/3 cup sugar
1/4 cup water
l large egg
1 large egg white
1 teaspoon vanilla extract

Combine milk and cinnamon stick in a medium saucepan. Bring to a simmer. Remove from heat cover and let steep for 30 minutes. Discard cinnamon stick.

Preheat oven to 350.

Divide orange stips among four 3/4 cup custard cups or souffle dishes. Stir 1/2 cup sugar and 1/4 cup water in saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber. Occasionally brush down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Immediately pour into carmel cups, dividing it equally.

Whisk egg, egg white, vanilla and remaining 1/3 cup sugar in medium bowl to blend.Gradually whisk in milk mixture. Pour over caramel in custard cups.

Place custard cups in roasting pan. Pour enough hot water into pan to come halfway upsides of cups.Bake until custards are set, about 1 hour 5 minutes. Remove from water. Chill overnight.

Run a small knife around custards to loosen. Invert custard onto plate.

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