My Recipe Box

Traditions, Chickens and Baked Orange Custard

By cookinginmyheels, member

Posted: April 6th, 2012

Eggs play a part in all of the holidays this time of year, which seems logical since life, hope and rebirth are central themes. Since they are one of my favorite foods, eggs feature in my recipe too.  When I was a kid one of the best treats my mom made for dessert was my grandmother’s baked custard. Similar to flan or crème brulee but far less fussy, there are few desserts more comforting.  I’ve decided to take Oma’s basic recipe and liven it up a bit with a little orange in the form of zest and a splash of Cointreau. My Baked Orange Custard would make a great dessert (or breakfast) on any holiday table this season.

 

more about:

3 cups milk (whole is best, 2% works too)
4 eggs, beaten
1 cup sugar
¾ tsp salt
1 tsp vanilla
2 tsps Cointreau or Grand Marnier
½ tsp orange zest

Preheat oven to 500°F. Put eight ½ cup ramekins or glass custard cups into a roasting pan or large lasagna pan. Fill the pan up with warm water to about ½ way up the cups, creating a water bath.

Whisk together eggs, sugar, salt, liqueur and zest and set aside. Heat the milk in a saucepan to scalding (just before it boils and there are little bubbles around the sides of the pan.) Take the milk off heat. While whisking egg mixture, add in about 1/3 cup of the hot milk and whisk well. You are bringing the temperature of the eggs up or tempering the eggs (so that you have a smooth mixture and not sweet scrambled eggs.) Now add the rest of the milk and whisk thoroughly. Skim off about a tablespoon of the foam and put into each cup, then carefully fill the cups with ½ cup of the custard mixture. Bake the custards in the oven for 10 minutes or until just set and the tops have browned a little. If they are browning too quickly, just loosely cover pan with foil. If they are not set by 10 minutes, turn oven off and leave the custard in a few minutes more until they set.

Carefully remove the custards from the water and let cool a little. These are wonderful warm, but are also swell at room temperature. If you are not serving right away, let cool to room temp then cover with cling film and store in the fridge. Let them come to room temperature before serving. Calories: approximately 220 per ½ cup serving.

5516,5214,5296

Comments (0)
You must be logged in to post comments. Log in.

Cookbooks, DVDs & More