My mother often made caramel custard at home while I was growing up. It was a dessert we all enjoyed, and it was her personal favourite too. I go back to memories of her and her teachings all the time, but especially more so nowadays when I am missing her a lot. At this time, I tend to have what I call “solo conversations” with her. I never did learn this recipe from her when she was around, and preparing it now is a kind of ongoing connection with her too. While she made hers plain, mine has a citrus twist – it is an orange caramel custard.
My understanding is that many of us take our parents, especially our mothers, for granted. I must have done the same. Even after she stopped handling eggs and therefore did not prepare this dish anymore, it did not occur to me to ask her for this recipe. Many of us with deceased parents are also laden with guilt and regret – feelings of I should have done this or that, and so on. But I believe that we need not be. As a parent myself, I understand everything my mother did, and I know that she understood everything I did too – just as I have a sense for whatever my own kids are experiencing.
Even though I still feel like there are so many incomplete thoughts and conversations, I don’t carry any negative feelings. Now, I just feel like I can connect to my mom at any time, and without it being emotionally heavy. That connection consists of my “solo conversations” with her, and these are always pleasant and light and lovely. Rather like this delicious dessert.
Since I did not learn this recipe from her, I did so over a period of time. I rummaged around with friends’ recipes, always wanting to learn how to prepare it well as my family enjoys it very much now too. While I have been making the plain version for a while now, this citrus twist came to me during a short recent break in Assam, where oranges are now in season. Between a feeling of deeper closeness to my mother, and the sight of those ripe orange trees, I found myself dreaming up a version that upon experimenting with, I am particularly happy with. As always, I am happy to share this with you too.
Orange Caramel Custard
(Serves: 4-5)
1 cup fine sugar
2 tablespoons water
150 ml fat milk
300 ml cream
4 eggs
1 tablespoon orange zest
2 tablespoons orange juice
Preheat the oven to 140° C.
Keep a tray which will hold 4 medium-sized ramekins ready.
Pour ¾ of the cup of the sugar into a pan. Add 2 tablespoons of water. Allow to cook on a low flame, stirring occasionally.
Cook until this mixture turns into an amber colour and is caramelized. When this happens, remove immediately from the pan and pour it into the 4 ramekins equally. Set aside.
In another pan, add the milk and cream. Stir until the mixture is almost ready to boil. Then, turn off from the heat and add the orange zest. Stir and allow to sit for somewhere between 15 minutes and half an hour. Let the flavour seep in.
Meanwhile, pour boiling hot water in a tray and set the ramekins into it.
In another pan, beat the eggs and the remaining sugar together. Strain the cream mixture into the eggs, stirring constantly.
Add the orange juice to this mixture just before pouring it into the ramekins.
Place them into the baking tray. Bake for about 30 minutes or until the custard is firm yet jiggly.
Remove from the oven, and allow to cool in the refrigerator for 3-4 hours.
Before serving, dip each ramekin in warm water for half a minute. With the help of a knife, invert the custard. Garnish as you wish and serve. In this kind of weather, I would go for something warming like a cinnamon stick. In fact, you could even let the stick steep in the orange juice for a bit before you add it in, so it becomes more infused with that flavour.
As with many other things, I like my orange caramel custards to look dainty and petite, which is why I’ve portioned them into individual small servings. I also consider this a healthier sort of dessert, since it consists mostly of healthy eggs and dairy.
Do try it out and let me know what you think of this sweet delight. For more desserts, especially with the year-end festivities around the corner, you can explore the recipes here.
