Custard topped with Raspberries and Orange syrup
On Friday evening, when people were packing and hurrying to catch the flights, we were still planning how to spend the long weekend. I was not expecting much, but as it turns out, we had non stop FUN! There was shopping, dinner with friends, movie and we also managed to see a new place.. Point Reyes....Read More
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 egg yolks
- 1 cup milk
- 1/2 cup sugar
- 1 tbs all purpose flour
- 1 tbs butter (softened at room temperature)
- 1/2 tsp vanilla extract
- zest of one orange
- 1/4 tsp salt
- 16 raspberries. If you want (you can add more.)
Instructions
- 1
In a bowl, whisk the egg yolks until they're blended. Keep it aside.
- 2
In a sauce pan, warm the milk. Do not boil it.
- 3
Add flour, sugar, salt and butter to the milk and mix properly.
- 4
Warm the milk for a few more minutes and remember to stir constantly.
- 5
Once done, switch off the heat and start pouring the milk mixture to the egg yolk(that we had whisked earlier).
- 6
As you pour the milk mixture in the egg yolk, you need to keep stirring or else, the egg yolk might scramble.
- 7
Once you are done mixing the entire mixture to egg yolk, add vanilla extract and orange zest to it and mix it again.
- 8
Arrange 4 ramekin in a baking pan and grease them with some butter.
- 9
Pour the mixture in the ramekin and bake it at 350F pre-heated oven for about 45 minutes.