Easy orange creme caramel

Create this perfectly creamy, zesty orange creme caramel pudding recipe as a beautiful dessert. Topped with homemade caramel sauce and almonds, this is the perfect dessert to enjoy with loved ones

  • 30 mins preparation
  • 50 mins cooking
  • 24 hrs marinating
  • Serves 6
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  • 1 cup caster sugar
  • 1/4 cup water
  • 300 millilitre cream
  • 1 cup milk
  • 1/4 cup caster sugar
  • 1 tablespoon orange liqueur
  • 2 teaspoon finely grated orange zest
  • 4 eggs
  • 3 egg yolks
  • toasted flaked almonds and orange segments, to serve


  • 1
    Preheat oven to moderately slow, 160°C. Line a baking dish with a folded tea towel. Lightly grease a 20cm round shallow cake pan.
  • 2
    In a medium saucepan, combine caster sugar and water.
  • 3
    Stir over low heat, without boiling, until sugar dissolves. Increase heat slightly and bring to the boil. Simmer, without stirring, for 5-7 minutes until mixture is a golden caramel.
  • 4
    Holding cake pan with an oven glove, pour caramel into pan, swirling it to come 2cm up sides of pan. Place pan into a baking dish, on top of a tea towel. Cool.
  • 5
    In a saucepan, combine cream, milk, caster sugar, orange liqueur and orange zest. Stir on low until sugar dissolves. Bring to the boil. Cool for 5 minutes.
  • 6
    In a bowl, whisk eggs and egg yolks together. Beat in milk mixture. Strain into pan.
  • 7
    Pour hot water into dish to come halfway up sides of pan. Bake for 40-45 minutes until set – it will be slightly wobbly in the centre.
  • 8
    Remove and cool completely. Chill overnight. Turn onto a serving plate. Sprinkle toasted flaked almonds and orange segments over. Serve in wedges.