Impress your guests the next time you entertain with this sexy whole cake version of a crème caramele infused with orange. For this recipe and more head across to:​

crème renversée

This is a Neil Perry recipe from his book Rockpool, which has been adapted from Paul Bocuse’s La Cuisine du Marché. It is not as difficult as it reads and is totally worth it as a very tasty alternative to a crème caramele.

You will need to start this a day ahead to refrigerate over night.

800g milk

4 oranges. Washed and zest finely grated (a microplane works wonders for this)

220g egg white

145g egg yolk

(Yes this seems specific – but amazingly on the 2 occasions I have made this cake, I have cracked the egg, put the yolk aside to measure later and come out with exactly the right amount of yolk and white without needing an extra egg for white or yolk - but measure the gram amount anyway)

250g caster sugar

1 vanilla bean. Split. Seeds scraped.


For the caramel:

340 g caster sugar

To make the caramel, combine the 340g of sugar and 200g of water in a small saucepan over medium heat.
Cook, stirring, until sugar has just dissolved.
Brush down the side of the pan with a wet pastry brush. Increase the heat to med-high and boil without stirring, until sugar is golden-brown and has caramelised.
Remove from heat.
Carefully pour into a 26cm or 28cm round tin. Swirl to coat the base and sides evenly. Set aside.

Preheat oven to 160 degrees Celsius.
Place the milk, orange zest, vanilla bean and seeds in a saucepan and bring to a simmer.
Remove the heat. Cover. Leave to infuse for at least 20 minutes.
Strain through a fine sieve. Discard the zest.
Place the milk mixture in a clean pan (must be clean or milk will stick to bottom and burn) and bring just to the boil. Remove from heat.
In a bowl, whisk together egg yolk and egg white and sugar. Whisk until pale and the sugar has dissolved.
While whisking continuously, slowly add the hot milk.
Strain through a fine sieve into a jug. Set aside for 5 minutes.
Skim away any foam from the surface with a spoon. Pour into the tin coated with caramel.
Place the tin in a roasting tray that is taller and wider than the tin.
Fill the tray with enough hot water to come up 2/3 of the way up the side of the tin.
Cover with aluminium foil. Pierce with a few holes to release the steam.
Carefully place the tray into the oven. Bake for about 40 minutes. (It ends up being about 1 hour in my oven). To test when it is ready, gently jiggle the tin – the custard should have a uniform wobble when ready.
If it doesn't have a uniform wobble yet, keep baking until the custard shows this – then it is set.
Remove from the oven, uncover and allow to cool in the waterbath.
When cool, remove from the bath and place in the fridge overnight.
To serve, place a large plate over the top of the tin. Turn over carefully and remove the tin. Cut into wedges and spoon the caramel over.

Published by Zoe Crichton