Crème Renversée au Caramel à l'Orange

Believe it or not, it has been a year since I started this blog. Oui, un an déjà! I hope that you have been enjoying it as much as I (and my family) have been. My husband, despite all the teasing in the blog, still thinks that it's the best thing that has happened in our family kitchen over the last 12 months. He has enjoyed all the new pâtisserie recipes and most new savory dishes I have made. The only drawback is that I don't really cook the same recipe twice anymore, which means that he had not had a boeuf bourguignon in about 11 months! But hey, how many nice sweet desserts like this Crème renversée au caramel à l'orange?
My children are more interested in food than they previously were. I have witnessed them try new things, even if "ça pique" (as in spicy food) or being willing to taste new food at restaurants. They always want to cook with me, trying to make up their own recipes, and always asking what I am making if they can smell something coming out of the kitchen... and my little one (like his father) always looks towards the kitchen counter where I put desserts to cool, asking if there is "un petit dessert"?
If I could only give you one advice (or two) for the year to come: cook from scratch and get your children involved as much as possible. It might be a mess challenge at first but be sure that it's energy well invested in the long-term. The more you cook with them, the more likely they are going to eat what they cook; the more likely they are going to cook for themselves later on in life because they will have acquire some skills to prepare food. And yes, cut on the snacks unless they are fresh fruits/nuts/vegetables! I mean it! Bon Appétit!

Ingredients:
For the Crème
- 1L (33.8 Fl oz) whole milk
- 2 vanilla beans, cut lengthwise.
- 100 gr (3.5 oz) cane sugar
- 6 eggs
- Zest of one organic orange

For the Caramel:
- Juice of two oranges
- Zest of one organic orange
- 150 gr (5.29 oz) sugar
- 30ml (1 Floz or 2 TB)) water

• Pre-heat oven to 180 C (360F) and put the ramequins in the oven to heat.
• Zest one orange
• In a pot, bring the milk, sugar, vanilla beans, and zest of one orange to a boil. You want to scrap the vanilla beans into the pot to increase the flavor. 
• Remove from heat and let infuse for at least 20 minutes. Make the caramel while the milk cools down.
• Once ready, filter and pour into the caramel-covered ramequins
• Cook in a double-boiler in the oven for about 40 minutes.
• Cool at room temperature and then in the fridge for at least 3 hours.
• To unmold, put the bottom of the ramequins in hot water for a few minutes before flipping them over and serve.

Prepare the caramel:

• In pan, mix juice and zest of one orange with sugar and 2 TB of water. Bring to a boil and let simmer until the liquid starts to get a caramel color. Don't overcook or it will burn.
• Pour the Caramel in the ramequins, making sure to coat the sides as well.

My Personal Comments:

• You could add a little bit of orange-flavored alcohol in the creme if you had any
• This recipe is also really good with clementines instead of oranges.