James Martin's Spiced Seville Oranges with Crème Caramel

Name: spiced sevelle oranges with creme caramel
Yield: 4 servings

Celebrity chef James Martin shares his recipe for Crème Caramel with Spiced Seville Oranges.

Creme brulee on a plate with slices of orange all covered in a caramel sauce

By James Martin | Published - 23 Sep 2025

A pudding that makes the most of Seville’s famous citrus export. The crème caramels are flavoured with orange as well as the vanilla and served alongside sticky caramelised slices of orange.

Serves

Ingredients

For the caramel

150g caster sugar
squeeze of orange juice

For the filling

500ml full-fat milk
zest of 1 Seville orange
1 vanilla pod, seeds removed
3 large eggs, plus 2 egg yolks
100g caster sugar

For the orange

1 Seville orange, peeled
2 star anise
1 cinnamon stick
3 cloves
2 bay leaves
100g caster sugar
100ml water

Method

Heat a non-stick frying pan over a medium heat and, when hot, add the sugar, 2 tablespoons of water and the orange juice. Do not stir but carefully swirl in the pan until the sugar is brown and caramelised. This should take about 3-4 minutes. Once the sugar has caramelised, spoon into four ramekins and set aside.
Preheat the oven to 130°C/ fan 110°C/265°F/gas 3 ⁄4. Heat the milk, orange zest and the vanilla in a medium saucepan over a medium heat. In a bowl, whisk the eggs and sugar until combined. Pour over the warm milk mixture and whisk again. Then ladle the mixture onto the caramel. Place the ramekins into a bain-marie and bake for 45 minutes. Transfer to the fridge to chill overnight.
For the orange, pop all the ingredients into the caramel pan and bring to the boil. Remove from the heat and leave to cool and infuse. To turn the caramels out, loosen the edges with a sharp knife onto plates, then spoon the oranges on the side.

Book cover for James Martin's Spanish Adventure recipe book

Recipe extracted from James Martin’s Spanish Adventure (Quadrille), RRP £27, out now

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To complement this dessert, why not try James Martin's Valencia Beans and Red Prawns recipe

(Hero image credit: Dan Jones)

Written by: James Martin

James Martin is a chef, TV presenter and host of James Martin’s Saturday Morning certainly knows his dairy. His latest book Cheese has 100 recipes which make the most of the UK’s favourite ingredient.

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