Stéphane Glacier's Workshop: Orange Caramel Cream
- By Charlotte Brown
- December 06, 2023
Photos by Xavier Ferrand
Orange Caramel cream
BY STÉPHANE GLACIER, M. O. F. PÂTISSIER
Recipe for 6 to 8 people
CHEF'S TIP: The caramel should not be too dark as it will be bitter
CARAMEL
200g sugar
60g water
50g glucose
PROCESS:
Mix the sugar, water and glucose in a small saucepan. Allow to cook. Do not stir while the pan is on the heat.
Throughout cooking, clean the inner edges of the pan with a brush dipped in cold water to prevent the formation of sugar crystals. Once the caramel has taken on a nice blond colour, remove from the heat and submerge in a container of cold water covering the bottom 2/3 of the saucepan, this will prevent it from continuing to colour. Pour a little caramel into each ramekin.
CREAM
250g liquid cream (for whipp cream 35%)
250g milk
Zest of an orange
150g whole eggs
40g egg yolk
125g sugar
PROCESS:
In a saucepan, bring the cream, milk and orange zest to a boil. Cover with cling film and leave to infuse for 5 minutes off the heat. Whisk the eggs and egg yolk with the sugar for 1 to 2 minutes without over mixing. Pour the liquid over the eggs and pass everything through a sieve. Store in the refrigerator.
METHOD:
Preheat your convection oven to 130°C.
As soon as the caramel has hardened, fill the ramekins with cream and place them in a very hot bain-marie. Bake for 35 minutes at 130°C. Remove from the oven and leave to cool for 3 or 4 hours. Turn out the cream before serving by running a small knife around the ramekin.