A citrusy custard makes a light-tasting finale to a satisfying dinner. Garnish with orange segments or strips of orange rind tied into dainty knots.
- Portion size 8 servings
- Credits : © CanadianLiving.com
In heavy saucepan over medium heat, stir sugar with 1/4 cup (50 mL) water until dissolved. Bring to boil, brushing down sides of pan with clean pastry brush dipped in cold water. Cook, without stirring, for about 5 minutes or just until syrup turns amber. Immediately remove from heat. Pour into 8-inch (2 L) round cake pan; swirl to coat bottom evenly. Set aside.
Custard: Meanwhile, in large bowl, whisk together eggs, egg yolks and sugar just until blended. Whisk in milk, then orange rind and vanilla. Pour over caramel in pan; let stand for 5 minutes.
Place cake pan in larger pan; pour in enough hot water to come halfway up side of cake pan. Bake in centre of 350°F (180°C) oven for about 45 minutes or until knife inserted in centre comes out clean. Remove cake pan from water; transfer to rack and let cool completely. Cover and refrigerate for at least 4 hours or until chilled. (Can be refrigerated for up to 2 days.)
Run knife around edge of custard; place serving plate over top. Quickly invert and lift off pan.
Nutritional facts <b>Per serving:</b> about
- Sodium 70 mg
- Protein 7 g
- Calories 200.0
- Total fat 6 g
- Cholesterol 223 mg
- Saturated fat 2 g
- Total carbohydrate 29 g
- Iron 5.0
- Folate 10.0
- Calcium 10.0
- Vitamin A 13.0
- Vitamin C 2.0