Baked Honey and Orange Custard recipe
information
Preparation time: 10 min, plus 30 min infusing and 15 min cooling, Cooking time: 50 min or 1 hr 10 min, plus at least 6 hr chilling, Cals per serving: 290
ingredients
1 orange , rind grated
450 ml (15 fl oz) milk
142 ml carton double cream
75 g (3 oz) runny honey
2 large eggs
4 large egg yolks
25 g (1 oz) caster sugar
slivers of orange rind to decorate
Kirsch Cherry Compote to serve (see below)
450 ml (15 fl oz) milk
142 ml carton double cream
75 g (3 oz) runny honey
2 large eggs
4 large egg yolks
25 g (1 oz) caster sugar
slivers of orange rind to decorate
Kirsch Cherry Compote to serve (see below)
method
1. Place the orange rind, milk and cream in a pan, then bring to the boil. Set aside for 30 minutes to infuse.
2. Place a 1.7 litre (3 pint) souffle dish or six 150 ml (5 fl oz) coffee cups or ramekins in the oven at 150°C/130°C fan oven/Gas Mark 2 to warm. Bring the honey to the boil in a small heavy-based pan. Bubble for 2 to 3 minutes, until it begins to caramelise. Pour the caramel into the warmed dish or ramekins and rotate it to coat the base evenly. Leave to cool and harden.
3. Place the eggs, yolks and sugar in a bowl and beat together until smooth. Add the infused milk mixture and stir until well combined, then strain into the dish(es).
4. Place the dish, coffee cups or ramekins in a roasting tin, filled with enough hot water to come halfway up the side(s) of the dish(es). Bake at 150°C/130° fan oven/Gas Mark 2 for 1 hour 10 minutes for the souffle dish, 45 to 50 minutes for the coffee cups or ramekins or until just set in the middle. Cool and chill for at least 6 hours or overnight. Decorate with orange rind; serve with Kirsch Cherry Compote.
Kirsch Cherry Compote
900 g (2 lb) stoned cherries
125 g (4 oz) caster sugar
1 tbsp Kirsch
1. Place the stoned cherries in a pan with the caster sugar and 1 tablespoon of water. Slowly bring to the boil, then cover and simmer for 5 to 10 minutes or until tender.
2. Drain, reserving the syrup. Process the syrup and half the cherries in a food processor or blender until smooth (sieve if necessary). Stir in the Kirsch and the reserved cherries. Chill for 2 to 3 hours before
serving.
Preparation time: 30 min, plus 2 - 3 hr chilling
Cooking time: 10 min Cals per serving: 155
2. Place a 1.7 litre (3 pint) souffle dish or six 150 ml (5 fl oz) coffee cups or ramekins in the oven at 150°C/130°C fan oven/Gas Mark 2 to warm. Bring the honey to the boil in a small heavy-based pan. Bubble for 2 to 3 minutes, until it begins to caramelise. Pour the caramel into the warmed dish or ramekins and rotate it to coat the base evenly. Leave to cool and harden.
3. Place the eggs, yolks and sugar in a bowl and beat together until smooth. Add the infused milk mixture and stir until well combined, then strain into the dish(es).
4. Place the dish, coffee cups or ramekins in a roasting tin, filled with enough hot water to come halfway up the side(s) of the dish(es). Bake at 150°C/130° fan oven/Gas Mark 2 for 1 hour 10 minutes for the souffle dish, 45 to 50 minutes for the coffee cups or ramekins or until just set in the middle. Cool and chill for at least 6 hours or overnight. Decorate with orange rind; serve with Kirsch Cherry Compote.
Kirsch Cherry Compote
900 g (2 lb) stoned cherries
125 g (4 oz) caster sugar
1 tbsp Kirsch
1. Place the stoned cherries in a pan with the caster sugar and 1 tablespoon of water. Slowly bring to the boil, then cover and simmer for 5 to 10 minutes or until tender.
2. Drain, reserving the syrup. Process the syrup and half the cherries in a food processor or blender until smooth (sieve if necessary). Stir in the Kirsch and the reserved cherries. Chill for 2 to 3 hours before
serving.
Preparation time: 30 min, plus 2 - 3 hr chilling
Cooking time: 10 min Cals per serving: 155
serving amount
serves: 8
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
