Orange custards with caramel sauce - bon appetit

6 servings

Ingredients

Quantity Ingredient
1 cup Water
½ cup Sugar
1 cup Milk (do not use low-fat or nonfat)
1 cup Whipping cream
1 tablespoon Grated orange peel
½ cup Sugar
3 larges Eggs
3 larges Egg yolks
2 teaspoons Grand Marnier
2 Oranges

Directions

CARAMEL SAUCE

CUSTARDS

FOR SAUCE: Combine ½ C water and sugar in heavy medium saucepan over high heat; stir until sugar dissolves. Boil without stirring until syrup turns deep amber color, brushing down sides of pan with wet pastry brush to keep sugar crystals from forming and swirling pan occasionally. Remove from heat. Carefully add ½ C water (mixture win splatter). Stir over low heat until smooth. Cool. (Can be made 3 days ahead; chill. Bring to room temperature before serving.) FOR CUSTARDS: Preheat oven to 325'F. Bring milk, cream and orange peel just to simmer in heavy medium saucepan. Whisk sugar, eggs and yolks in medium bowl until thick. Gradually whisk hot milk mixture into egg mixture. Stir in Grand Marnier. Divide mix ture among six ¾-cup ramekins. Place ramekins in baking pan. Pour enough hot water into pan to come halfway up sides of ramekins. Bake until custards are set, about 30 minutes. Transfer ramekins to rack, cool. Chill at least 3 and up to 24 hours. Cut peel and white pith from oranges. Cut between membranes, releasing segments. (Can be made 3 hours ahead.

Cover, chill.) Place oranges atop custards. Spoon sauce over.

Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg>

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