Luxury Orange, Vanilla, and Nutmeg-Kissed Burnt Honey Creme Caramel
Elevate your Christmas dessert game with this Luxury Orange, Vanilla, and Nutmeg-Kissed Burnt Honey Creme Caramel, where each velvety spoonful is a symphony of flavours.
This Luxury Orange, Vanilla, and Nutmeg-Kissed Burnt Honey Creme Caramel recipe is inspired by Japanese purin, Mexican flan, and traditional Western-style creme caramel. The result is a wonderfully smooth custard that holds its shape once slid from its ramekin.
Flan with Flair
Indulge in a dessert that combines the richness of burnt honey, the warmth of nutmeg, the zest of orange, and the silky smoothness of vanilla. Luxury Orange, Vanilla, and Nutmeg-Kissed Burnt Honey Creme Caramel is a globally inspired recipe that blends flavors and techniques to create a truly unforgettable sweet treat.
Flan, or creme caramel, also known as poor man’s creme brulee, is a velvety and indulgent dessert with a luxurious texture and rich flavour. This version combines the traditional egg custard base of creme caramel but adds cream cheese, an ingredient often found in Mexican flan. This addition yields a slight tang to the base, and a perfectly creamy, yet stable texture and finish to the custard. Paired with the burnt honey caramel topping, contrasting against the gentle spice of the nutmeg and the freshness of the orange, this is a dessert you will crave well past Christmas. When inverted for serving, a glossy, amber-hued crown atop the creamy custard is revealed, nestling a pool of luscious caramel sauce. Whether enjoyed on its own or with a sprinkle of nuts, it is a timeless classic with a twist, offering a taste of sublime delight in every bite
Ceramic vs Non-Stick Metal Ramekin
The choice between baking the Luxury Orange, Vanilla, and Nutmeg-Kissed Burnt Honey Creme Caramel in a ceramic or non-stick metal ramekin can influence the cooking process and the final outcome of your custard. We used ceramic ramekins because they heat more slowly and allow for an even bake.
These are the basic differences of baking custard in ceramic vs non-stick metal ramekins.
- Ceramic Ramekin: Ceramic is generally a poor conductor of heat compared to metal. It takes longer for ceramic to heat up, and once hot, it retains heat for a more extended period. This can result in a slower and more even cooking process for the custard.
- Non-Stick Metal Ramekin: Metal, being a better conductor of heat, heats up quickly and loses heat rapidly. This can lead to a faster cooking time and may require more careful monitoring to prevent overcooking.
- Ceramic Ramekin: Ceramic retains heat well, which can be advantageous for keeping the custard warm after it comes out of the oven. However, it can also mean that the custard continues to cook slightly even after removal from the oven.
- Non-Stick Metal Ramekin: Metal cools down faster, reducing the risk of carryover cooking after removal from the oven. This can be beneficial in preventing overcooking, but it may result in a custard that cools more rapidly.
Appearance and Presentation
- Ceramic Ramekin: Ceramic ramekins often have a more traditional and aesthetic appeal, making them suitable for presentation when serving directly from the dish.
- Non-Stick Metal Ramekin: Metal ramekins may have a more modern or minimalist appearance. They are often chosen when the custard is intended to be unmolded onto a plate for a more refined presentation.
Coating and release
- Ceramic Ramekin: Custards may have a tendency to stick to the surface of ceramic, especially if not properly greased or coated. This can affect the ease of unmolding.
- Non-Stick Metal Ramekin: The non-stick coating on metal ramekins facilitates easy release, making it simpler to unmold the custard without it sticking to the sides.
Gentle Heat, Perfect Treat: How Bain-Marie Transforms Custard Creation
This Luxury Orange, Vanilla, and Nutmeg-Kissed Burnt Honey Creme Caramel is baked in a water bath, or bain-marie, to ensure gentle and even cooking, resulting in a velvety texture.
The purpose of the bain marie is to ensure the heat is distributed evenly around the ramekins, preventing the custard from cooking too quickly or at too high a temperature.
Once set, the flan is chilled and then inverted onto a serving dish, revealing a luscious layer of caramel on top.
Don’t be intimidated by baking in a bain-marie. Follow our simple recipe to bring a touch of gourmet sophistication to your dessert table.
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Loved this recipe? Here are a few more, that are easy to make and fit for a celebration.
Frequently Asked Questions
Can this recipe be made vegan?
Unfortunately, this recipe isn’t suitable for vegans and can’t be made by substituting vegan ingredients.
Can the milk, cream, and cream cheese be substituted with something else for people who are lactose intolerant?
No, the ingredients in this recipe are essential to ensure a smooth textured custard that holds its shape when removed from the ramekin.
Is it possible to use sugar subsitutes?
To achive a balance rich, burnt-honey glaze.
Can this dessert be made in advance?
Yes! You can make it the day before and refrigerate it until you’re ready to serve.