INGREDIENTS

INSTRUCTIONS

CUSTARD
CARAMEL
For the custard: Using a vegetable peeler, cut colored part of oranges in
wide strips. Combine milk, half-and-half and sugar in medium saucepan. Cut
vanilla bean in half and scrape seeds into milk; add bean. Simmer, stirring
until sugar dissolves. Add orange peel, remove from heat and let stand for
30    minutes.
Strain mixture into medium bowl and cool to lukewarm. Whisk eggs and yolks
in large bowl. Gradually whisk milk mixture into eggs. Chill until cold.
For the caramel: Mix the sugar, water and lemon juice in heavy saucepan.
Stir over medium-low heat until sugar dissolves. Bring to a boil without
stirring until syrup turns deep amber, occasionally swirling pan and
brushing down sides with a wet pastry brush, 6 to 10 minutes. Add 3
tablespoons water (mix will bubble). Stir over low heat until hard bits
dissolve.
Pour immediately into a 6-cup souffle dish. Swirl to coat bottom and 1/2 up
the sides. Preheat oven to 350F.
Whisk custard; pour into caremel-coated dish. Place in large baking pan,
filled with enough hot water to come halfway up sides of the dish. Cover
pan completely with foil, sealing at edges. Bake until center 3 inches of
custard moves only slightly when shaken, about 1 hour. Remove from water
and chill.
Cut pith off oranges and release segments. Run a thin knife around sides of
custard and turn onto a platter with a lip. Garnish with orange slices and
candied orange peel if desired.
Recipe Contest Winners from the 1997 Orange Blossom Festival, Riverside,
California. Shared with McRecipe List, untested, by phannema@wizard.ucr.edu
Published by Riverside Press-Enterprise (California) on April 17, 1997
Recipe by: Peg Gorman, Orange, CA (1997) Posted to MC-Recipe Digest V1 #574
by PATh <phannema@wizard.ucr.edu> on Apr 17, 1997

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