Honey-Orange Creme Caramel

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* Exported from MasterCook *

 

Honey-Orange Crème Caramel

 

Recipe By :America's Best Slow Cooker Recipes, Donna-Marie Pye

Serving Size : 6 Preparation Time :0:00

Categories : America's Best Slow Cooker Rec Puddings & Custards

 

 

Amount Measure Ingredient -- Preparation Method

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1 cup granulated sugar

1/2 cup water

HONEY-ORANGE CUSTARD:

1 13 oz can evaporated milk

1/4 cup 1% milk -- (or 2% milk)

grated zest of 1 orange

3 eggs -- lightly beaten

1/4 cup honey

1 tablespoon Grand Marnier or orange juice

 

In a saucepan over medium heat, combine sugar and water. Stirring constantly

with a wooden spoon, cook until the sugar is dissolved and mixture comes to a

boil. Stop stirring and continue to cook for 4 minutes until golden brown.

Pour into soufflé dish, tilting dish to distribute syrup evenly over bottom and

up the sides. Set aside. (Alternatively, place sugar and water mixture in

microwave; cover tightly with plastic wrap but leave slight space for steam to

escape. Cook on high for 8 to 10 minutes or until golden brown.)

 

In a saucepan over medium-low heat, combine evaporated milk, milk, and orange

zest. Gently heat until mixture begins to simmer. Remove from heat and let

stand for 10 minutes. With a fork, remove zest from saucepan and discard.

 

In a bowl, combine eggs, honey, and Grand Marnier. Gradually whisk in warm milk

mixture. Pour into prepared soufflé dish. Cover with aluminum foil and secure

with an elastic band. Place soufflé dish in slow cooker and pour in about 2

cups of hot water.

 

Cover slow cooker and steam for 2 to 2 1/2 hours on high or until knife inserted

in custard comes out clean. Remove soufflé dish from slow cooker and

refrigerate for 3 to 4 hours or overnight.

 

To unmold, run a sharp knife around outside edge of custard. Dip bottom of dish

in hot water for a few moments and invert onto a serving plate, giving a firm

shake to release the custard and sauce.

 

S(MC-Formatted by:):

" Karen C. Greenlee "

Copyright:

" 2000, ISBN: 0-7788-0022-9 "

 

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Per Serving (excluding unknown items): 292 Calories; 7g Fat (20.9% calories from

fat); 7g Protein; 52g Carbohydrate; trace Dietary Fiber; 112mg Cholesterol; 99mg

Sodium. Exchanges: 1/2 Lean Meat; 1/2 Non-Fat Milk; 1 Fat; 3 Other

Carbohydrates.

 

NOTES : You will need to use a large (5 to 6 1/2 quart) slow cooker so your

pudding mold will fit and can be easily removed. Be sure to use long oven mitts

when lifting out the mold so the steam doesn't burn your arms.

 

Custard type recipes work best in the slow cooker when they are baked in a

soufflé dish placed in the stoneware insert. If cooked directly in the

stoneware, the eggs in the custard will have a tendency to curdle during the

long cooking process.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0