Welcome back to another recipe. Being lactose intolerant really sucks sometimes. Not being able to enjoy so many different dishes is heart-breaking if you have such a love for food like I do. The main purpose of this website is to showcase all the lactose free recipes I have successfully made with safe ingredients.
One dish I have missed is crème caramel. I am a huge sucker for any sort of custard desserts. It has been a long journey to find the perfect crème caramel recipe. A journey filled with scrambled eggs, sickly sweet monstrosities and some plain boring crème caramels.
I really wish I could take credit for this recipe. It is so delicious and packed full of flavour. The creator of this recipe is Poh Ling. She is such an amazing cook, I first watched her on MasterChef when I was younger and have continued to be inspired by all her amazing skills. Of course I have change bits and pieces to fit with a lactose free version.
The recipes on this website have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Ingredients
Instructions
- For this recipe you will need a large roasting pan, tea towel, a round cake tin that will fit in the roasting pan. Make sure the cake pan isn’t spring form so nothing leaks.
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Place the tea towel onto the bottom of the roasting pan and preheat your oven to 160°C.
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In a small saucepan add the cup of sugar and the ¼ cup of water. Stir and place on a low heat until the sugar dissolves.
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Increase the heat and bring the mixture to the boil.
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Keep cooking the mixture without stirring. It will eventually turn and light yellow.
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Keep a close eye on the mixture as the colour will change quite quick. When the colour reaches a lovely brown caramel colour take it off the heat imminently. Remember the residual heat from the pan will keep cooking the sugar and turning it darker. It is always better to be cautious and take it off slightly early rather than having it burnt.
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Carefully pour it into the cake pan. It is liquid sugar and it is very hot, be careful.
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Zest the entire orange.
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Place the zest and milk into the microwave container. Microwave for 3 minutes until the milk becomes hot.
- Alternatively place and a saucepan and bring to a quick boil. As long as the milk becomes hot using a saucepan should not matter.
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In a separate bowl add the eggs, yolks, sugar and vanilla. Whisk until well combined.
- Time to temper the mixture with the hot milk.
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Pour the egg mixture into the hot milk very slowly whilst continuously whisking. If you add it in all at once there is a risk that the eggs will cook and become scrambled eggs.
- Now that you have made the custard grab the cake pan and a fine mesh sieve. Pour the custard mixture through the sieve into the custard pan.
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Cover the cake pan with foil and place onto the tray with the tea towel. Add some hot water to the roasting pan. Enough to come up halfway to the outside of the cake pan.
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Place into the oven and bake for an hour until set. A perfectly baked custard will wobble slightly when given a gentle shake.
- Remove the cake tin from the roasting pan using oven mitts and leave at room temperature until it cools down. Then place into the fridge to set. Preferably overnight.
- To serve run a knife around the edge. Place a plate over the top and quickly turn the caramel over to release it from the pan. Serve with the mint and orange slices.
- Congratulations you have now made lactose free Orange Crème Caramel
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Serve, devour and enjoy.
