Moroccan Orange Blossom Crème Caramel

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A silky, Moroccan take on the classic French crème caramel, scented with orange blossom water and a whisper of cinnamon. The deep amber caramel pools over a tender, just-set egg custard when unmolded, making it a beloved finish for family meals and festive gatherings alike.

Nutrition Facts

Per serving (estimated)

• 455 kcalCalories
• 26 gFat
• 14 gSaturated Fat
• 47 gCarbs
• 0 gFiber
• 45 gSugar
• 10 gProtein
• 110 mgSodium
• 190 mgPotassium
• 170 mgCalcium
• 1 mgIron
• 1 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the caramel

• 1 cup (200 g) granulated sugar
• 3 tablespoons water
• 1 teaspoon fresh lemon juice

For the custard

• 2 cups (480 ml) whole milk
• 1 cup (240 ml) heavy cream
• 4 large eggs
• 2 large egg yolks
• 1/2 cup (100 g) granulated sugar
• 2 teaspoons orange blossom water
• 1/2 teaspoon ground cinnamon
• 1 whole vanilla bean, split and scraped (or 1 teaspoon vanilla extract)
• Pinch of fine sea salt

Directions

1. Preheat the oven to 325°F (160°C). Arrange six 6-oz (180-ml) ramekins in a deep roasting pan and bring a kettle of water to a simmer for the bain-marie.
2. Make the caramel: combine the sugar, water, and lemon juice in a heavy light-colored saucepan over medium heat. Swirl gently (do not stir) and cook until the syrup turns a deep amber, about 6 to 8 minutes. Immediately divide among the ramekins, tilting each to coat the bottom evenly.
3. Warm the milk, cream, cinnamon, and scraped vanilla bean (and pod) in a saucepan over medium heat just until small bubbles form around the edge. Remove from heat, cover, and let steep 10 minutes, then discard the pod.
4. In a large bowl, whisk the eggs, egg yolks, and sugar just until smooth and pale, about 1 minute. Slowly pour the warm milk mixture into the eggs while whisking constantly to temper.
5. Stir in the orange blossom water and salt. Strain the custard through a fine-mesh sieve into a large measuring cup or pitcher for a perfectly silky texture.
6. Pour the custard evenly over the set caramel in each ramekin. Place the pan in the oven and carefully pour the hot water into the pan until it reaches halfway up the sides of the ramekins.
7. Bake for 35 to 40 minutes, until the edges are set but the centers still wobble slightly when gently shaken. Carefully lift the ramekins out and cool on a rack, then refrigerate for at least 4 hours, preferably overnight.
8. To serve, run a thin knife around the edge of each ramekin, invert onto a plate, and let the caramel sauce cascade over the custard.

Cook’s Notes

• Temper the eggs slowly with the warm milk to prevent the custard from scrambling and ensure a silky texture.
• Straining the custard is essential—it removes any chalazae or cooked egg bits for that signature velvety finish.
• The center should jiggle like set Jell-O when done; residual heat will finish the cooking as it cools.
• For easy unmolding, dip the ramekin base briefly in hot water for 10 seconds before inverting.
• Orange blossom water is potent—start with 2 teaspoons and adjust to taste; too much will turn soapy.

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