Recipe: Orange Caramel Cream

1 Bring the milk to a boil (remembering to add a little water to the bottom of the pan to prevent it from sticking), add the vanilla bean cut in half lengthwise and the scraped pulp, then remove your pan and keep at temperature for 30 minutes covered.

2 Rub the 10 sugar cubes on the skin of the oranges, then squeeze the juice from both oranges.

3 In a bowl, pour your eggs and yolks then whiten them with the sugar, then you can add the milk passed through a fine sieve while stirring gently (to avoid foam).

4 Preheat the oven to 285°F (140°C) (th4-5).

5 In a sauté pan, put your sugar cubes and orange juice, stir constantly, when it becomes caramel, pour into a porcelain or Teflon mold turning so as to cover the bottom and sides of the mold then let cool for ½ hour at room temperature.

6 Prepare your water bath with a sheet of newspaper at the bottom, the mold filled with cream then hot water.
Cook for 1 hour in the middle of the oven then let cool in the turned-off oven for another hour, then remove from the water bath and let cool in the air until completely cooled before putting it in your refrigerator.

7 Unmold your orange caramel cream onto a nice round plate and serve with a few orange wafers.
This recipe for orange caramel cream can also be made in smaller molds with a slice of orange