1 cup plus 1 tablespoon cream
1 cup plus 1 tablespoon full cream milk
1 vanilla pod
2 to 3 generous tablespoons honey
1 large orange
6 large egg yolks
INSTRUCTIONS
1. Preheat oven to 180'c. In a small saucepan combine cream, milk, scraped vanilla bean seeds, and empty vanilla pod. Slowly bring to a boil; just before it boils over, remove from stove top.
2. In a separate bowl, mix together egg yolks and honey. Allow vanilla milk to cool slightly. Once cooled but still warm, pour into egg mixture while stirring.
3. Return to pot and slowly heat while stirring; remove empty vanilla pod.
4. Juice orange into the pot, adding more juice to taste.
5. Let mixture thicken slightly from stirring over low heat. Pour into ramekins or tea cups. Place cups in an oven-proof dish and pour boiling water half way up outside of cups.
6. Bake for 10 to 15 minutes. Remove from oven when there is a set layer atop mixture when custard is tilted. It should ripple or move a bit from underneath the thick milk skin.
7. Allow to cool, then refrigerate a minimum of 2 to 3 hours before serving. Store covered in the refrigerator for 3 to 4 days.
8. Take out and sprinkle castor sugar on top. Caramelise with a chef's blowtorch, or place under oven broiler with a watchful eye, as it will burn quickly.
Prep:20 minutes Cook: 30 Minutes
Yield: 4 to 6 servings
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