Orange Vanilla Custard
Recipe: #21514
October 29, 2015
Categories: Desserts, Puddings, Eggs, Orange, Oven Bake, Gluten-Free, Vegetarian, Milk, Kosher Dairy, more
"A tasty variation of old-fashioned egg custard."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (117.7 g)
- Calories 138.8
- Total Fat - 6 g
- Saturated Fat - 2.7 g
- Cholesterol - 139.9 mg
- Sodium - 115.1 mg
- Total Carbohydrate - 15.5 g
- Dietary Fiber - 0.1 g
- Sugars - 15.1 g
- Protein - 5.9 g
- Calcium - 112.9 mg
- Iron - 0.5 mg
- Vitamin C - 0.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 300° F. Place six 4-oz. ramekins in a deep baking pan, large enough to hold them with space in between each ramekin.
Step 2
In a heavy-bottomed pot, bring the milk to a simmer on medium-low and then remove from heat.
Step 3
Place the eggs, yolks, sugar, salt, vanilla seeds, and pods in a separate bowl and mix well.
Step 4
Add a little bit of the milk to the eggs and whisk to warm the eggs up and then add everything back to the pot and whisk to combine.
Step 5
Let vanilla steep in the milk for about 10 minutes.
Step 6
Strain the mixture into a clean bowl and add the orange zest.
Step 7
Pour the mixture into the cups and place the pan on a rack in the middle of the oven.
Step 8
Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups.
Step 9
Bake until the custards are just set (they will still be a little loose in the center), 30 to 35 minutes.
Step 10
Let the custards cool in the water bath for about 2 hours and then serve at room temperature or chilled.
Tips
- 6 4-oz. ramekins.
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