---
title: "Stéphane Glacier's Workshop: Orange Caramel Cream"
description: Make this orange caramel cream recipe from Stéphane Glacier's collection of favorite cream desserts.
---

[Magazine ](https://www.parisgourmet.com/magazine)

# [Stéphane Glacier's Workshop: Orange Caramel Cream](https://www.parisgourmet.com/magazine/stéphane-glaciers-orange-caramel-cream)

 Written by [Charlotte Brown](https://www.parisgourmet.com/magazine/author/charlotte-brown) | Dec 6, 2023 4:58:17 PM

*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.

[View full post](https://www.parisgourmet.com/magazine/stéphane-glaciers-orange-caramel-cream)

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