Cream Caramel and Orange Blossom Recipe

Ingredients:

2 cups heavy cream
1 cup whole milk
1/2 cup sugar
1 teaspoon pure vanilla extract
1 tablespoon orange blossom water
6 large egg yolks
1/3 cup sugar for caramelizing

Directions:

Preheat the oven to 325°F (160°C).
Combine the heavy cream, whole milk, 1/2 cup sugar, vanilla extract, and orange blossom water in a medium saucepan.
Over medium heat, bring the mixture to a simmer, stirring occasionally.
In a separate bowl, whisk together the egg yolks and 1/3 cup sugar until the mixture is pale and creamy.
Slowly pour the hot cream mixture into the bowl with the egg yolks while whisking continuously.
Strain the mixture through a fine-mesh strainer into a large measuring cup or bowl.
Divide the mixture evenly into 6 ramekins.
Place the ramekins into a baking pan and fill the pan with hot water so that the water comes halfway up the sides of the ramekins.
Transfer the pan to the oven and bake until the edges are set but the centers still jiggle, about 50-60 minutes.
Remove the ramekins from the water and allow them to cool to room temperature.
Cover the ramekins with plastic wrap and refrigerate for at least 3 hours or overnight.
When ready to serve, run a knife around the edges of the ramekins to loosen the custards.
Place a serving plate on top of each ramekin and carefully flip them over to release the custards onto the plates.
The cream caramel and orange blossom is ready to serve.

Verdict:

This cream caramel and orange blossom recipe combines the creaminess of custard with the floral fragrance of orange blossom to create a unique and delicious dessert. The caramelized sugar adds a depth of flavor and complexity to the dish. This recipe is perfect for entertaining and will surely impress your guests.

Serving Suggestions:

You can serve the cream caramel and orange blossom with a side of fresh berries or a dollop of whipped cream. You can also top it with a sprinkle of orange zest for an extra burst of flavor. Enjoy this dessert chilled.