Ebly And Orange Custard With Caramelised Sugar Recipes

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SOFT ORANGE CUSTARD



Soft Orange Custard image

This creamy custard with a splash of sunshiny citrus flavor can brighten any gray day. It's a light, lovely dessert! -Sue Friend, Lynden, Washington

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 5 servings.

Number Of Ingredients 9

2 tablespoons butter, softened
2/3 cup sugar
2 large eggs, lightly beaten
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 cup orange juice
1-1/2 teaspoons grated orange zest
1 teaspoon lemon juice
1 cup fat-free milk

Steps:

  • In a small bowl, beat butter and sugar on medium speed for 1 minute. Add the eggs, flour and salt. Beat for about 2 minutes or until thickened. Add the orange juice, orange zest and lemon juice. Stir in milk., Pour into five 6-oz. ramekins or custard cups. Place ramekins in a 13x9-in. baking pan. Add 1 in. of boiling water to pan. , Bake, uncovered, at 325° for 35-40 minutes or until a knife inserted in the center comes out clean. Remove ramekins from water bath. Serve warm or chilled. Refrigerate leftovers.

Nutrition Facts : Calories 208 calories, Fat 7g fat (4g saturated fat), Cholesterol 98mg cholesterol, Sodium 215mg sodium, Carbohydrate 33g carbohydrate (30g sugars, Fiber 0 fiber), Protein 5g protein.

VANILLA-ORANGE CUSTARD WITH CARAMEL



Vanilla-Orange Custard with Caramel image

Categories     Milk/Cream     Berry     Dairy     Egg     Dessert     Bake     Orange     Vanilla     Summer     Chill     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 13

Custard
2 oranges
2 cups milk (do not use low-fat or nonfat)
1 cup half and half
3/4 cup plus 2 tablespoons sugar
1 1-inch piece vanilla bean, split in half lengthwise
4 large eggs
3 large egg yolks
Caramel
1 1/4 cups sugar
1/4 cup plus 3 tablespoons water
1/2 teaspoon fresh lemon juice
3 cups assorted mixed fresh berries

Steps:

  • For Custard
  • Using vegetable peeler, cut peel (orange part only) in wide strips from oranges. Combine milk, half and half and sugar in saucepan. Scrape seeds from vanilla bean into milk mixture; add bean. Bring to simmer, stirring until sugar dissolves. Add peel. Remove from heat. Cover and steep 30 minutes.
  • Strain mixture into medium bowl; cool to lukewarm. Whisk eggs and yolks in large bowl to blend. Gradually whisk milk mixture into eggs. Chill until cold.
  • For Caramel
  • Mix 1 cup sugar, 1/4 cup water and juice in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 10 minutes. Add 3 tablespoons water (mixture will bubble). Stir over low heat until hard bits dissolve. Immediately pour into 6-cup soufflé dish; swirl to coat bottom and halfway up sides. Cool.
  • Preheat oven to 350°F. Whisk custard; pour into caramel-coated dish. Place in large baking pan. Fill pan with enough hot water to come halfway up sides of dish. Cover pan completely with foil, sealing at edges. Bake until center 3 inches of custard moves only slightly when dish is shaken, about 1 hour. Remove from oven; let stand covered 10 minutes. Remove from water; chill overnight.
  • Combine berries and 1/4 cup sugar in bowl. Let stand 30 minutes.
  • Run knife around sides of dish to loosen custard. Place platter atop dish. Invert custard onto platter. Remove dish; allow caramel to spill out onto platter. Garnish with some berries. Serve, passing berry mixture separately.

SPICED ORANGE CARAMEL CUSTARD



Spiced Orange Caramel Custard image

This super silky treat will be your new go-to dessert from Aran Goyoaga of Canelle et Vanille.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 5h35m

Yield 8

Number Of Ingredients 15

8 ramekins (small baking dishes)
3 cups heavy cream
1 cup whole milk
1 vanilla bean, split lengthwise and scraped
1 cinnamon stick
4 cardamom pods, cracked
Zest of 1 orange
2 teaspoons freshly grated gingerroot
1 cup sugar
2 tablespoons water
10 egg yolks
½ teaspoon kosher salt
1 cup whipped cream
¼ cup chopped pistachios
Reynolds Wrap® Aluminum Foil

Steps:

  • Preheat oven to 300 degrees F. Place the ramekins in a deep oven-safe pan or dish. Set aside.
  • In a small saucepan, heat the heavy cream, whole milk, vanilla bean and scrapings, cinnamon stick, cardamom pods, orange zest and ginger over medium heat. Cook until it comes to a simmer. Turn off heat and let it steep for 10 minutes.
  • While the heavy cream is steeping, place the sugar and water in a medium saucepan with tall sides. Before turning on the heat, gently mix until the sugar turns the consistency of wet sand. Then cook the mixture, stirring occasionally, over medium-high heat until the sugar starts to melt and turns deep amber. Turn off the heat and slowly whisk in the warm heavy cream mixture.
  • In a large bowl, whisk together egg yolks and salt. Slowly stir in the warm caramel mixture. Strain this custard through a fine sieve and discard spices.
  • Pour the custard into the ramekins and fill the baking pan with boiling water to halfway up the sides of the ramekins. Be careful not to let the water enter inside the ramekin. Cover the baking pan with Reynolds Wrap® Aluminum Foil and place inside the oven.
  • Bake for 60-75 minutes until the center of the custard is set but still jiggles slightly. Remove from oven and let the ramekins sit in the pan until cool enough to handle. Dry the bottoms of the ramekins and refrigerate for at least 4 hours. Serve with whipped cream and chopped pistachios.

Nutrition Facts : Calories 541.2 calories, Carbohydrate 34.2 g, Cholesterol 387.1 mg, Fat 43 g, Fiber 0.9 g, Protein 7.3 g, SaturatedFat 24.4 g, Sodium 202.3 mg, Sugar 29.2 g

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