Crème Caramel

Do you prefer serving dessert before or after opening gifts? Your guests might change their mind and may want to unwrap this mouthwatering crème caramel without delay, surprisingly served in a Le Creuset Pâté Terrine.

Caramel

Lightly butter the bottom and sides of a Pâté Terrine.

In a Saucier, combine the sugar and water. Melt the sugar over medium heat. Increase the heat to medium-high and cook until an amber caramel forms. Immediately pour the caramel into the Terrine and tilt to cover the bottom and sides with the caramel. Let cool. Set the Saucier aside.

Cream

Preheat the oven to 300°F (150°C). Fill a baking dish larger than the Terrine with a few inches of water and place on the middle rack of the oven as it preheats.

Pour the milk into the same Saucier. Add the vanilla bean and seeds. Bring just to a boil, scraping up any caramel left in the pot. Remove from the heat and set aside.

In a large bowl, beat the eggs with the icing sugar until light and creamy, about 5 minutes. Gradually whisk in the hot milk.

Strain the milk mixture through a sieve directly over the caramel in the Terrine. Place the terrine in the hot water bath (the water should come halfway up the sides of the Terrine). Bake the crème caramel, uncovered, for 50 minutes or until a small knife inserted in the centre of the cream comes out clean.

Remove the Terrine from the water bath. Let cool for 30 minutes. Cover with the lid and refrigerate for 4 hours or overnight.

Toppings

In a large bowl, whisk the 35% cream with the icing sugar until soft peaks form. Whisk in the crème fraîche and orange zest until stiff peaks form. Refrigerate until ready to serve.

When ready to serve, slice the crème caramel. Serve topped with the whipped cream, fresh fruit and edible flowers.