INGREDIENTS

INSTRUCTIONS

CARAMEL
CUSTARD
FOR CARAMEL: Divide orange peel among six 3/4-cup custard cups.  Combine
sugar and lemon juice in heavy small saucepan.  Stir over low heat until
sugar dissolves.  Increase heat; boil without stirring until syrup turns
golden, brushing down sides of saucepan with wet pastry brush to prevent
sugar crystals from forming and swirling saucepan occasionally, about 7
minutes.  Add 2 tablespoons water (caramel may bubble up); swirl saucepan
to combine.  Pour caramel over strips of orange peel in custard cups,
dividing evenly.
FOR CUSTARD: Position rack in center of oven and preheat to 325 F.
Combine milk, orange peel, cloves and cinnamon in heavy medium saucepan.
Heat over medium heat until tiny bubbles form around edge of pan, stirring
occasionally.  Remove from heat.  Cover and steep 15 minutes.
Strain milk mixture, discarding solids.  Whisk eggs, egg yolk, sugar and
vanilla in medium bowl to blend.  Gradually whisk in warm milk.  Pour
custard over caramel in cups.  Place cups in large baking pan.  Transfer
baking pan to oven.  Carefully add enough boiling water to baking pan to
come halfway up sides of cups.  Bake until custards are set and knife
inserted into center comes out clean, about 1 hour 5 minutes.  Cool in
water bath on rack 2 hours.
Remove cups from water bath; cover with plastic and chill overnight.
Loosen edges of caramel, using tip of small knife.  Invert onto plates,
letting caramel drip over custard; serve.
PER SERVING: calories, 180; fat, 4 g; sodiumm, 63 mg; cholesterol, 113 mg
* Source: Bon Appetit - April 1994
* Typed for you by Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/54lowfat.zip

A Message from our Provider:

“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”