Life Lessons.
Not all of life’s lessons are about morals, character, or personal growth (though there is a lot of room for those kinds of lessons these days). For a cook, life lessons can be as simple as a recipe. And that is today’s lesson: a recipe. I learned to make crème caramel from a recipe by Jill Colonna from her blog Mad About Macarons. We met Jill in Paris last year, and had a delightful tea and pastries together at Café Mulot in Place des Vosges. Her crème caramel recipe is perfect, and she just published an ebook: Master Crème Caramel – get your copy HERE.
Today, though, I have drifted a bit from her original recipe to bring you my version of one we had in Morocco: Crème Caramel Fleur d’Oranger — crème caramel with orange flower water. It was a revelation. We had it in a so-so touristy restaurant in Meknes and it was good, but I knew I could make it better, starting will Jill’s recipe. Orange flower water was everywhere in Morocco: the aroma greets you as you entered riads, it starts your days with bathroom soaps and shampoos, it is sprinkled on your hands after meals from a mrecha – a perfume sprinkler – and, of course, it appears in both savory and sweet recipes. This one is sweet; please enjoy (with many thanks to Jill).
~ David
Crème Caramel Fleur d’Oranger
This recipe is inspired by one from Mad About Macarons (madaboutmacarons.com) by Jill Colonna.
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To print this recipe, please click the small printer icon below.
Ingredients
- 3/4 cup plus 1/3 cup sugar, divided
- 6 tablespoons water
- 2 cups whole milk
- 2 large eggs
- 3 egg yolks, from large eggs
- 2 tablespoons orange flower water
Instructions
- Have four 1-cup ramekins (4 inches in diameter, 2 inches high) ready by the stove.
- Place 3/4 cup of the sugar in a small skillet (not nonstick or cast iron; it should be of a light color like stainless steel, as you need to be able to see the color of your caramel). Sprinkle the water over evenly, making sure all the sugar is moistened. Place the skillet over medium-high heat and bring to a boil. After 8-10 minutes (depending on your stove), the caramel will be ready; you want a golden brown. If it gets too dark, the caramel can be bitter. Immediately divide the caramel between the four ramekins, tilting and rolling them in all directions to ensure the bottoms are fully covered. Set aside.
- Preheat the oven to 350°F and set the rack in the middle of the oven.
- Pour the milk into a saucepan and scald (just until little bubbles form around the edges). Remove from the heat and let cool somewhat.
- Beat the eggs and remaining 1/3 cup sugar in a medium bowl until they lighten somewhat. When the milk has cooled a bit, continue beating the eggs while pouring in a little milk to temper them. Add the remaining milk and then the orange flower water.
- Bring a tea kettle of water to a boil.
- Divide the custard evenly among the four ramekins. Set the ramekins in a 9-inch by 12-inch baking pan. Place the pan on the rack and carefully pour boiling water into the pan so that it comes halfway up the sides of the ramekin to create a bain-marie. (Be careful not to add any of the water to your custards!) Push in the rack gently so as not to slosh the water, close the oven door and bake for 40 minutes. The custards should jiggle slightly when done. Remove the pan and let the custards sit in the hot water for 5-10 minutes more. Remove them from the pan to a rack.
- When they are still slightly warm, cover them with plastic wrap and place them in the refrigerator. Chill them for at least 4 hours before serving. A little condensation will appear on the inside of the plastic wrap, part of the trapped humidity which helps prevent a skin from forming.
- To serve, run a very sharp paring knife around the edges of the custard, then invert each onto a dessert plate. Holding both the plate and the ramekin, give it a good shake until you hear the custard “plop” onto the plate. Lift the ramekin and suspend it above the crème caramel to allow all the caramel to drizzle onto the custard. Repeat with each one.
- These may be made up to a day in advance, refrigerated until plating time.
- Serves 4.
- Note: Jill notes that you can also make crème caramel family style using a pie plate.
© 2026 Copyright Cocoa & Lavender
Mimi Rippee
July 19, 2025 at 5:29 amBeautiful! I love that you met Jill! She is so talented. I love your crème caramel. The orange water must be such a lovely addition. I remember the first time I used some, and used way too much. This was decades ago. Terrible.
Cocoa & Lavender
July 19, 2025 at 7:31 amWe had such a great time with Jill and look forward to seeing her again in April. Like many floral notes (lavender, rose, orange blossom) the keys are balance and caution. We all learn the hard way, Mimi!
Frank | Memorie di Angelina
July 19, 2025 at 6:26 amCrème caramel is such a gorgeous, elegant dessert. I love it, though to be honest I’ve never attempted to make it at home. Maybe now is the time to give it a go? The orange blossom water sounds like a lovely variation.
Cocoa & Lavender
July 19, 2025 at 7:32 amThe nice thing about crème caramel, Frank, is that it is so easy to pull off yet looks like you put a lot of effort into it. I definitely think you should try it!
Mad Dog
July 19, 2025 at 6:47 amThat’s a beautiful Crème Caramel. Flan is a very popular pudding in Spain and almost always on a menú del dîa. The addition of orange water reminds me of the flavour of a Crema Catalana, which usually contains orange and lemon peel and zest, alongside cinnamon.
Cocoa & Lavender
July 19, 2025 at 7:33 amMy standard flan de leche has both lemon and orange zest — but the flavors given by the orange flower water is truly unique. I hope you can give it a go.
Barb
July 19, 2025 at 7:22 amYUM!! I love Crème Caramel! This one is gorgeous and no doubt delicious. I haven’t yet bought Jill’s book but you’ve convinced me that I should. I’ve not cooked anything with orange water yet, but it’s definitely something I need to try. How nice that you and Mark were able to meet Jill in Paris. I subscribe to her blog and really enjoy her recipes and sense of humor.
Cocoa & Lavender
July 19, 2025 at 7:36 amBarb — Jill is as wonderful as she comes across on her blog. We can’t wait to see her again in April. I have used orange flower water for as long as I can remember. Our almond wedding cake glaze was flavored with it, and we use it in a lot of our Moroccan and Middle Eastern dishes, along with rose water. It is definitely worth getting some. Also, when we were in Morocco, our hands were often given a splash as we entered or exited restaurants — so wonderfully fragrant.
Gerlinde de Broekert
July 19, 2025 at 7:31 amI love cream caramel, and will definitely try this delicious-looking dish. I remember the rose water when I was in Morocco.
Cocoa & Lavender
July 19, 2025 at 7:37 amThanks, Gerlinde — we had some wonderful rose water dishes in Morocco, too. I can’t wait for pumpkin season to make a pumpkin, nut, and rosewater salad that just about has us swooning!
Ronit Penso
July 19, 2025 at 10:39 amCrème caramel is so delightful by itself, but no doubt adding orange flower water elevates it to another level! Perfection! 🙂
David Scott Allen
July 19, 2025 at 2:17 pmThanks, Ronit — I love it as a simple but elegant finish to a meal, and the orange flower water does take it up a notch.
Eha Carr
July 19, 2025 at 2:57 pmWhat an absolutely beautiful photo of the three of you. Had heard of the lady – now I know she has a blog – shall surely go looking! Creme caramel is one of the few desserts I do like and have made. Have had but few encounters with orange water and they have not been overly happy – too much used . , , should try again . . . Oh, I do not need to say I utterly love your very simple plating . . . 🙂 !
David Scott Allen
July 20, 2025 at 3:47 pmJill is a delight — we are so glad we got to see her and will again next April. As with most floral flavors, too much is a level easy to achieve! Rose, lavender, orange blossom… But a little is good! Glad you like the plating, too. Simple is always best!
angiesrecipes
July 19, 2025 at 8:06 pmHave Jill’s book too..I bought it many many years ago, but haven’t got around to make any of her recipes. Your caramel turned out just fabulous, David.
David Scott Allen
July 20, 2025 at 3:48 pmJill’s recipes are flawless — great detail to help you succeed! Thanks, Angie – I was so pleased with the results!
sherry
July 20, 2025 at 1:48 amI love creme caramel, and this version sounds heavenly, David. How lovely to meet Jill!
sherry
David Scott Allen
July 20, 2025 at 3:49 pmThanks, Sherry – it is so fun to meet one’s “imaginary freinds” when traveling! Glad you like the crème caramel.
Marcelle
July 20, 2025 at 4:58 amDavid, what at elegant dessert and I will certainly try this at home. It’s looks swoonworthy, gorgeous pictures!! 🙂 A hint of orange essence in this dessert does seem like it will be the perfect thing. I love rose water, I’ve baked with it before, such a cool ingredient. We learned about it by visiting middle Easter market in San Antonio many years ago! I’m so glad you and Mark were able to meet up with your friend Jill in person! One day that will be us too!! 🙂
David Scott Allen
July 20, 2025 at 3:50 pmI appreciate this, Marcelle. And I love rose water, too. I am sure your Middle Eastern store will have a good orange flower water, too. I hope you try this — I bet the family will love it!
Karen (Back Road Journal)
July 20, 2025 at 9:23 amI really enjoy crème caramel and your version sounds lovely. I made it family style once and used a glass bread pan to bake it in.
David Scott Allen
July 20, 2025 at 3:52 pmIt’s funny, Karen, when I make flan de leche (which really is pretty similar to crème caramel), I use a bread pan, too. But I am a huge fan of pretty servings on a plate. It took me forever to serve tiramisu because it just looked awful when served! Flan slices much better!
Susan Manfull
July 20, 2025 at 11:18 amYour Crème caramel looks wonderful — my mouth is watering! Do you have an orange water that you prefer? They are not all created equal!
David Scott Allen
July 20, 2025 at 3:56 pmThanks, Susan! I think you will love this! As for orange flower water, I buy Cortas brand (also their rose water). In fact, I asked at the Middle Eastern grocery because they had so many brands, and the woman said her favorite was the Cortas!
Jill Colonna
July 21, 2025 at 1:10 amThis is stunning David and love what you did with the orange blossom. I still giggle that we both tried it in Morocco this year – your trip to Essaouira sounded so much fun. You’ve inspired me to return with Antoine for a 2nd time this year! I love how orange blossom is everywhere.
Thank you so much for your shout-out on the new interactive book. I’m so excited about it – and you are the sweetest for mentioning it. Merci infiniment. Can’t wait to see you and Mark in April again next year in Paris! I’d love it if one day we could cook but also play double bass and flute together!
Cocoa & Lavender
July 22, 2025 at 8:15 amI’m so glad you and Antoine are going back — I wish we lived closer! Essaouira is such a special place.
Happy to let people know about your blog and the ebook — I’m thinking of clafoutis for the weekend!
Jeff the Chef
July 21, 2025 at 4:07 amThis is gorgeous! I can almost smell the orange scent from just looking at the pictures!
Cocoa & Lavender
July 22, 2025 at 8:16 amThanks, Jeff — I love when something so elegant in appearance is so simple to make!
FEL!X
July 21, 2025 at 5:59 pmVery elegant – love it!
Cocoa & Lavender
July 22, 2025 at 8:16 amThanks, Felix — it’s a very special dessert.
Raymund
July 23, 2025 at 6:37 pmI love how cooking can be a kind of life lesson in itself, not just about technique, but about experiences, memories, and culture.
Cocoa & Lavender
July 24, 2025 at 7:06 amIsn’t that the truth, Raymund! I always appreciate my life lessons, especially those that involve the kitchen.
Evening With A Sandwich
July 24, 2025 at 10:46 amDavid, isn’t it wonderful to meet talented and passionate cooks. They always have a wonderful story to tell through their recipes. What a special treat.
Allow to me to pull up a chair and enjoy a delectable slice of this heaven.
Velva
Ben | Havocinthekitchen
July 26, 2025 at 6:59 amI’ve never made Crème Caramel (it sounds one of the most complicated desserts to me), so I respect those people who can make a beautiful looking one. This looks fabulous, and I love the addition of orange blossom water.
Cocoa & Lavender
July 28, 2025 at 3:54 pmBen — you really need to try making this and seeing just how easy crème caramel is to make! I do it with my eyes closed these days!
Frances Flint
July 27, 2025 at 11:33 amBrilliant idea to use the orange blossom water! It’s interesting to compare the Spanish ‘Crema Catalona’ recipe, which cooks the custard on top of the stove rather in the oven, and carnalizes the sugar on top with a blow torch!
Cocoa & Lavender
July 28, 2025 at 3:56 pmI must credit the Moroccans for adding the orange flower water to this recipe — but you are right, Fran, it’s brilliant! There are so many variations on this dessert out there from flan to crème brûlée to your crema catalona. All of them good!
Valentina
July 28, 2025 at 3:28 pmI love Creme Caramel, and even more, the Moroccan touch. And I love Jill! I bet you all had a most delightful “Tea Time in Paris” together! 😉 I just got her E book and can’t wait to get into it. Lovely post.~Valentina
Cocoa & Lavender
July 28, 2025 at 3:45 pmIt is so much fun to meet our blog friends. Now, we have to figure out how you and I will meet! Honestly, we have “known” one another for so long — it needs to happen soon. I’m so glad you got Jill’s book — it’s wonderful!
Pauline McNee
August 4, 2025 at 6:45 pmI am so excited by this recipe David as we adore Creme Caramel, and I have a beautiful bottle of Eu de fleur d’oranger (Orange Flower Water) that I bought when I was in Montpellier, two years ago, just begging to be used again. It sits on my bookshelf, above where I type and looks at me each day.
This is the perfect opportunity. There is quite a lot of technique in your recipe, so I am looking forward to testing myself with this one. Thaks s much for sharing.
David Scott Allen
August 5, 2025 at 10:15 amOh, you really need to get using that bottle, Pauline! It is also wonderful in cake glazes and a variety of other dishes. The crème caramel is actually very simple — you will see once you have made it!
Inger
August 9, 2025 at 9:40 amYou know I don’t think I’ve ever had orange flower water. I do love creme caramel so that might be a good place to start!
David Scott Allen
August 9, 2025 at 11:43 amReally? This surprises me — but you should definitely try it!
2pots2cook
August 12, 2025 at 7:54 amIt sounds and looks great. Definitely will do once the temperatures are back to normal, whatever normal nowadays is.
David Scott Allen
August 12, 2025 at 2:47 pmI am sure the idea of turning on the oven is anathema these days. Soon it will be cold and you might be missing the heat! (?)