“No flour, no Torah; no Torah, no flour.” – Pirkei Avot 3:21
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.
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).
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