|orange — zest only|
|6.00||eggs — extra-large, yolks only|
|salt — just a pinch|
|5.00 ml||vanilla — essence|
1. Infuse the milk and rind for at least an hour. Infusion means drawing the milk over a very low heat on the rind in order to obtain as strong a flavour as possible.
2. Whisk the egg yolks and sugar over steam until hot, fluffy and forming ribbons. Add the salt. Bring the milk to the boil and add it simultaneously to the yolks. Stir with a wooden spoon until the custard is thick. Pour through a sieve into a saucepan resting in a pan of ice and water. Add an ice cube to the custard, as well as the cream and the vanilla. Stir until cool.
3. Transfer the custard to a suitable container and add naartjie peel, fresh lime and orange rind. Cover and refrigerate until required.
Serve with chocolate tart and prune mousse (see recipes).
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