Orange Custard

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5 large eggs
⅓ cup sugar
2 cups orange juice, lukewarm

Preheat the oven to 325° F.

Beat the eggs with a fork in a medium bowl until well-blended, then beat in the sugar. To produce a smooth, creamy custard, the mixture should be well-combined, but not frothy. Slowly add the orange juice, beating to combine.

Pour ½ cup of the custard mixture into each of 6 ramekins. Place the ramekins in a large pan and pour enough boiling water into the pan to come about halfway up the sides of the ramekins.

Bake for 30-35 minutes or until set. Remove the ramekins from the pan, cool 30 minutes, then refrigerate.

Serves 6.

The New Jewish Holiday Cookbook

This dessert is best served chilled. Garnish each custard dish with Coconut Chips or some grated orange zest. Adapted from Gloria Kaufer Greene’s original The Jewish Holiday Cookbook (Random House).

3 Responses to “Orange Custard”

  1. Amy Buondonno
    April 17th, 2008 at 7:39 am

    I’d like to make this as a “second dessert” for my seder, which is doubling as the 8th birthday celebration for a non-Jewish friend. His cake will be a flourless fudge torte, and I thought this custard would make a nice counterpoint. Two questions: First, can I bake this custard in one large vessel, or will the middle end up runny while the edges are tough? Second, does this recipe double well? I’m going to have 9 adults and 6 kids. If I double, I’ll be sure to bake each batch in its own bowl.

  2. Rebecca Joseph
    April 17th, 2008 at 8:04 pm

    Amy – Chocolate and orange are wonderful together and what a great birthday party idea! To answer your questions, I simplified this from a more complex flan recipe which recommends baking the custard in a 1-quart ovenproof casserole or souffle dish at 325 degrees for 50-55 minutes. I’ve never actually tried this, but it should be fine. You just might want to keep on eye on the time to avoid overbaking the top – I’d recommend this with the individual servings, too. The original recipe also recommends baking in two separate vessels if you double the recipe. Let me know how it turns out.

  3. Amy Buondonno
    April 21st, 2008 at 9:10 am

    Rebecca, the custard was wonderful with the cake! I used a very pulpy OJ and it didn’t harm the texture at all. It took maybe 15-20 extra minutes in the oven for the doubled batch… I lost track of the clock, between all the other cooking and cleaning I was doing that night.

    Thanks again!

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