Orange Crème Caramel (คาราเมลคัสตาร์ดส้ม)

1.Preheat the oven to 160°C (top and bottom heat). Prepare four ceramic ramekins of about 180 ml each.

2.Combine the sugar and water in a saucepan and cook over medium heat until the caramel turns a deep amber. Remove from heat and divide the caramel evenly among the ramekins, swirling gently to coat the bottoms. Set aside.

3.In the same saucepan, add the milk, cream, and orange zest. Heat over low heat until it begins to gently simmer. Remove from the heat and let cool slightly.

4.In a mixing bowl, whisk together the whole eggs, egg yolks, sugar, salt, and orange brandy. Slowly stream in the warm milk mixture while whisking continuously. Strain to remove the orange zest for a smooth custard.

5.Pour the custard into the caramel-lined ramekins, about 140 ml per ramekin.

6.Line a deep baking tray with a cloth, place the ramekins on top, and pour in hot water to reach halfway up the sides of the ramekins. Bake for 40 minutes.

7.When removed from the oven, the centers may still be slightly soft. Leave the ramekins in the hot water bath for another 30 minutes, then remove and let cool completely before refrigerating for at least 6 hours or overnight.

8.Run a thin knife around the edges to release the custard, then invert onto a plate to allow the caramel to flow beautifully over the top. Serve chilled.