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home > recipes > dessert > orange caramel custard
from Australia Categories: Desserts, Custards, Citrus Yield: 4 servings 1 c Sugar 1/4 c Water 2 c Milk 2 g Egg yolks 1 ts Orange flavored liqueur 1 Orange peeled with all White removed Rind of 1 orange 3 Whole eggs Preheat oven to 350. Combine 1/2 c sugar and water, bring to boil in saucepan and cook without stirring until mixture is dark amber color. Quickly pour into 6 custard cups. Set aside to cool. Slowly bring milk, cinnamon stick and orange rind to boil in saucepan. Remove from heat and let stand 10 min. When cool, remove the cinnamon stick and orange rind. Beat eggs, egg yolks, remianin 1/2 cup sugar and liqueur. Whisk into milk and mix well; strain. Spoon into cups. cover each with piece of foil. Place in baking pan with enough water to come 1/2 way up cups. Bake 30 minutes until tester comes out clean. Cool on rack. Unmold onto dessert plates. Garnish with orange slices.

Orange Caramel Custard


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list all recipes for DESSERT (517)
list all recipes by ANGEL-FOOD.CHAT (58)


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(posted November 3, 2006)

from
Australia

Categories: Desserts, Custards, Citrus
Yield: 4 servings

1 c
Sugar
1/4 c Water
2 c
Milk
2
g Egg yolks
1 ts
Orange flavored liqueur
1
Orange peeled with all
White removed
Rind of 1
orange
3 Whole
eggs

Preheat oven to 350.
Combine 1/2 c sugar and water, bring to boil in saucepan and cook without stirring until mixture is dark amber color. Quickly pour into 6 custard cups. Set aside to cool. Slowly bring milk, cinnamon stick and orange rind to boil in saucepan. Remove from heat and let stand 10 min. When cool, remove the cinnamon stick and orange rind. Beat
eggs, egg yolks, remianin 1/2 cup sugar and liqueur. Whisk into milk and mix well; strain.

Spoon into cups. cover each with piece of foil. Place in
baking pan with enough water to come 1/2 way up cups. Bake 30 minutes until tester comes out clean.

Cool on rack.
Unmold onto dessert plates. Garnish with orange slices.



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