Orange Bitters Crème Caramel

June 19, 2017

Orange Bitters Crème Caramel

Bitters are a highly concentrated liquids that are typically used to in mixology to flavour cocktails. They can also be used in food, a few drops can add a wonderful flavour to your dish. We love to re-purpose ingredients and use them in new ways. This recipe, using orange bitters is no exception. 

Orange Bitters Crème Caramel

Serves 6

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

  • ½ cup sugar
  • 2 Tbsp. water
  • 6 oz. ramekins
  • 4 larger eggs
  • 2 cups whole milk or half & half
  • ½ cup sugar
  • 1 tsp. orange bitters
  • 1 tsp. vanilla extract
  • Dash salt
  • Raspberries (to garnish)


Preheat oven to 325°F.

Place ramekins in a 9 x 13 baking pan. Combine sugar and water in a small saucepan; stir. Boil gently over medium heat for about 10 minutes or until sugar starts to turn golden.

Remove from heat and divide among ramekins, titling to coat bottoms of each as you pour. Note that sugar will continue to caramelize after removing pan from heat.

Meanwhile boil a quart or two of water for the 9 x 13 pan. For crème, whisk eggs in a medium bowl.

Add remaining ingredients; stir to dissolve sugar. Divide among the 6 ramekins. Pour the hot water into pan halfway up the ramekins. Bake 40 minutes.

Remove from oven and let stand in hot water 10 minutes. Remove ramekins from water and cool completely. Cover and refrigerate at least 4 hours or for several days. Invert onto plates and serve with raspberries. You can also serve in the ramekins.

Chef's Tip: To invert, run a thin knife or rubber spatula around the inside edges of ramekins. Place serving plate on top and quickly turn over. If crème caramel does not drop out, wiggle ramekin a bit.

Try different flavours or bitters to re-invent your recipes - Cranberry, Rhubarb, Peach and more!

Leave a comment

Comments will be approved before showing up.