| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | French | Dessert | 8 | Servings |
INGREDIENTS
| 3 | c | Whole milk |
| 3 | c | Whipping cream |
| 1 1/2 | c | Sugar |
| 3 | Eggs | |
| 11 | Egg yolks | |
| 1 | tb | Vanilla |
| 1 1/2 | lb | White bread (I used French – toasted and buttered) |
| 10 | Oranges peeled and sectioned | |
| Cinnamon | ||
| 2 | c | Milk |
| 2 | c | Whipping cream |
| 1 1/2 | c | Sugar |
| 12 | Egg yolks (up to) | |
| 3/4 | c | Orange juice |
INSTRUCTIONS
CREME ANGLAISE From: pinn@cpqhou.sys.hou.compaq.com (Steve Pinn) Source: Aug. 1 issue of the Texas Magazine in the Houston Chronicle Preheat oven to 325 F. Scald milk and cream. In a separate bowl whisk sugar, eggs, yolks. Add cream mixture and whisk vigorously. Stir in vanilla. Strain into a bowl. To assemble: Layer toased bread, orange sections and cinnamon in 7 or 8 individual 2 cup bowls or charlotte molds. Place in a bain-marie (water bath) filled with hot water about halfway up the pudding dishes. Bake 30-40 minutes until the custard is firm. Remove from the water bath. Refrigerate to store. Reheat in bowls in a 300 degree oven for serving. Turn out of molds onto serving plates and serve with Creme Anglaise. Creme Anglaise: Scald milk and cream. In a separate bowl whisk sugar and egg yolks. Add milk mixture and whisk vigorously. Heat over low to med heat until mixture will coat the back of a wooden spoon. Whisk in orange juice. Strain and let cool over an ice bath. I made 1/2 of the quantity and it made enough for 6-8 people. The next time I will probably use orange slices instead of segments. Finally adding Contreau(sp?) or Grand Marnier to the Creme Anglaise finishes it perfectly. HZ225WU@UNIDUI.UNI-DUISBURG.DE (MICAELA PANTKE) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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