How to make
Half a cup of sugar is carefully melted to a light caramel. It is distributed on the bottom of the bowls and left to harden.
Beat the eggs with the sugar. Add the orange juice. The milk and cream are heated, but do not boil them.
When it cools down, add it to the egg mixture.
Mix until a homogeneous mixture. Distribute in the bowls with the caramel.
They are placed in a tray in which lukewarm water is poured, up to half of the bowls.
Bake at 300°F (150 °C) until the mixture hardens like regular crème caramel.
Cool and serve upside down orange crème caramel.
