CookEat Recipe
Orange Custard in Cups
Six orange-rind custard cups with two whole eggs and two extra yolks.
Method
Steps
Step 1
Whisk TWO whole eggs PLUS TWO EXTRA yolks, sugar and vanilla two minutes; add milk, cream and orange rind/juice and strain through clean cheesecloth. Measure actual volume and fill SIX cups only below safe rim; chill excess separately rather than overfill.
Step 2
Set cups in hot bain-marie halfway up and oven-bake twenty-five-minute guide to custard centre74°C; rapid-chill and serve cold.
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