Orange Custard (6)

A recipe for a refreshing dessert from ” The Food and Wines of Spain” by Penelope Casas.

Orange Custard (6)
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Orange Custard (6)
Print Recipe
For the Caramalised sugar:
  1. 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.
  2. 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.
  3. 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.
  4. To serve unmould and spoon over the caramalized sugar.
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