Citrus baked custard with a brûlée topping
You’ll love the fragrant flavours of this pudding.
RECIPE ROSE WILLIS PICTURES RUVAN BOSHOFF
Serves 4 to 6
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
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