Citrus baked custard with a brûlée topping

Citrus baked custard with a brûlée topping

You’ll love the fragrant flavours of this pudding.


Serves 4 to 6

You’ll need 

  • 2 cups milk
  • ½ cup sugar
  • the peel of one orange and one lemon (cut off all the pith)
  • 1 cinnamon stick
  • 2 eggs plus two egg yolks
  • 4 tablespoons fine cookie crumbs (Marie biscuits are fine)
  • a pinch of salt
  • ground cinnamon, for topping
  • caster sugar, for brûlée topping

Here’s how

  1. Almost like tea. Pour the milk into a saucepan and add the sugar, peels and cinnamon stick. Bring to the boil. Remove from the heat and leave to infuse for about 30 minutes. Strain.
  2. Get it together. Preheat the oven to 150 ºC. Beat the eggs and add to the strained milk mixture. Add the biscuit crumbs and salt.
  3. The baking game. Pour into a 1l greased ovenproof bowl, sprinkle with ground cinnamon and bake in a pan of hot water for about 45 minutes, or until set and golden on top. Remove from oven and cool.
  4. Upper crust. For the brûlée topping, sprinkle about 3 mm of castor sugar all over the top of the pudding just before serving. Place it under the grill and leave until the sugar becomes caramel-coloured. Take care that it does not burn. Remove and cool. The pudding will then be covered with what looks like a thin layer of caramel-coloured glass.
  5. Yummy! Serve with whipped cream or ice cream.

go! says: You’ll love the delightfully fragrant flavours of this delicious pudding made with citrus skins.

Other recipes to try out:
Lemon meringues
African mojito

IMG 1773 668x1024 Citrus baked custard with a brûlée topping

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