Baked Orange Custard
This orange custard is baked gently in a water bath with fresh orange juice, zest, cinnamon, and vanilla. Serve the chilled custards with cooled orange syrup and fresh orange segments.
Ingredients
For the custard
- 200 ml whole milk
- 250 ml heavy cream
- 1 cinnamon stick
- 2 tablespoons orange zest
- 1 teaspoon vanilla extract
- 2 medium egg yolks at room temperature
- 4 medium eggs at room temperature
- 25 g granulated sugar
- 100 ml orange juice freshly squeezed
For the orange syrup
- 160 ml orange juice freshly squeezed
- 100 g granulated sugar
For the garnish
- 3 oranges segmented
Instructions
- Preheat the convection/fan oven to 150 °C. Combine 200 ml whole milk , 250 ml heavy cream , 1 cinnamon stick, 2 tablespoons orange zest, and 1 teaspoon vanilla extract in a saucepan. Bring to a gentle simmer over low heat and simmer for about 10 minutes. Remove from the heat and let the mixture cool slightly.
- Whisk 2 medium egg yolks, 4 medium eggs, and 25 g granulated sugar in a mixing bowl until smooth and lightly combined.
- Remove and discard the cinnamon stick. Slowly pour the warm milk mixture into the egg mixture, whisking as you pour to combine it evenly.
- Stir in 100 ml orange juice , freshly squeezed. Transfer the orange custard mixture to a pouring jug and skim off any surface bubbles. Divide evenly among six oven-safe glasses.
- Place the filled glasses in a deep baking dish. Carefully add hot water to the dish until it reaches halfway up the sides of the glasses, keeping water out of the custard.
- Bake for about 35 minutes, until the custards are set around the edges but still have a slight wobble in the center.
- Lift the glasses out of the water bath and let them cool at room temperature for 30 minutes. Refrigerate for 4 hours, until fully chilled and set.
- Combine 160 ml orange juice , freshly squeezed, and 100 g granulated sugar in a small saucepan. Simmer until the syrup thickens slightly but remains pourable. Remove from the heat and let it cool completely.
- Spoon the cooled orange syrup over the fully chilled custards. Divide the segments from 3 oranges among the six glasses and serve chilled.
Notes
Keep the juice portions separate: Measure 100 ml for the custard and 160 ml for the syrup separately; adding the syrup portion to the custard would change its liquid balance and setting consistency.
Use medium eggs: Egg size affects the balance between eggs and dairy, so use the tested medium size for both the whole eggs and extra yolks.
Avoid whipping the eggs: A light whisk combines the eggs without adding excess air, which can leave foam and bubbles on the custard surface.
Keep the syrup light: Stop when the hot syrup is only slightly thickened; it becomes thicker as it cools and should still be easy to spoon over the custard.
Nutrition
Calories: 361kcal | Carbohydrates: 37g | Protein: 8g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 225mg | Sodium: 70mg | Potassium: 356mg | Fiber: 2g | Sugar: 34g | Vitamin A: 1165IU | Vitamin C: 61mg | Calcium: 135mg | Iron: 1mg
