A recipe for a refreshing dessert from ” The Food and Wines of Spain” by Penelope Casas.
Ingredients
- 6 eggs
- 5 tbsps sugar
- Juice of 4 Oranges about 1 1/3 cups
- 1 tsp grated orange rind
Servings:
Instructions
- First caramize the sugar. Put the sugar and water in a small skillet then heat over a medium flame, stirring constantly. As soon as the sugar has a golden colour pour immediately into 6 custard cups.
- To make the custard lightly beat the eggs with a whisk until light coloured. Beat in the sugar, then gradually add the orange juice and rind.
- Pour into the custard cups and place into a roasting pan of hot water. Bake at 350 F for 45 minutes or until a knife inserted into the custard comes out clean. Remove from the pan of water and cool.
- To serve unmould and spoon over the caramalized sugar.
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