Sliced oranges with crème caramel sauce
A little dish of something cool and creamy is the perfect finale to your meal.
Fresh valencia orange
Low fat crème caramel
20 g, slivered
- Using a serrated knife, cut skin and pith from oranges. Cut oranges into 2cm-thick slices. Cut each slice into quarters.
- Scoop the custard from the Crème Caramels into a small bowl. Reserve caramel sauce. Beat custard with a spoon until smooth. Divide custard mixture among 4 serving glasses and top with orange.
- Serve drizzled with caramel sauce and sprinkled with slivered almonds.