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Print this Recipe    Orange Custard

Baked Orange Custard
Serving Size : 6

2 oranges peeled
3 cups milk
1 Tbsp grated orange zest
8 egg yolks
150 g caster sugar
1 Tbsp cornflour

Cut the orange into 1cm slices. Preheat the oven to 180C. Bring
the milk and orange zest to the boil, then turn off the heat.
Combine the egg yolks, sugar and cornflour, in a large mixing bowl.
Stir in the hot milk. Line the base of a 2-litre porcelain dish
(or small moulds) with the orange slices. Pour the custard over.
Place the dish in a roasting tray. Fill the tray with boiling water,
three quarters of the way up the dish sides. Bake for about 25
minutes or until firm. Remove from the oven, cool and refrigerate.

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