|397.00 g||condensed milk|
|15.00 ml||oranges — zest only|
|2.00||eggs — extra-large|
|2.00||eggs — just the yolks|
|5.00 ml||vanilla — essence|
Preheat the oven to 160 ºC and heat 8 small glass bowls (ramekins) in the oven.
Heat the sugar and water and stir until sugar dissolves. Let the mixture cook until a golden, caramel colour. Do not stir.
Remove from stove and add a tablespoon (15 ml) hot water. Spoon a thin layer into each bowl.
Mix the condensed milk, milk and orange peel and heat until just before boiling. Stand for 30 minutes for the orange flavour to develop. Beat the eggs, egg yolks and vanilla essence together and whisk the cooled milk mixture in. Strain the mixture through afire sieve and divide between the glass bowls.
Place the bowls in an oven dish filled halfway with boiling water. Carefully cover with a layer of aluminium foil. Bake for 30 minutes until set. Remove from the water and allow to cool. Cover with plastic wrap and cool until just before serving.
Carefully loosen the edge of the custard with a knife and place the serving dish on top. Invert the two dishes together, shaking the dessert slightly to unmould.
Decorate to taste and serve immediately after unmoulding.
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