Vanilla-orange Custard With Caramel

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains, Eggs		June 1995	1	Servings

INGREDIENTS

2		Oranges
2	c	Milk, do not use low-fat
		or nonfat
1	c	Half and half
3/4	c	Plus 2 tablespoons sugar
1		Piece vanilla bean, split in
		half
		lengthwise 1-inch
4		Eggs
3		Egg yolks
1 1/4	c	Sugar
1/4	c	Plus 3 tablespoons water
1/2	t	Fresh lemon juice
3	c	Assorted mixed fresh berries
1		Fat, 17 Other Carbohydrates

INSTRUCTIONS

For Custard:  Using vegetable peeler, cut peel (orange part only) in
wide strips  from oranges. Combine milk, half and half and sugar in
saucepan.  Scrape seeds from vanilla bean into milk mixture; add bean.
Bring to  simmer, stirring until sugar dissolves. Add peel. Remove from
heat.  Cover and steep 30 minutes.  Strain mixture into medium bowl;
cool to lukewarm. Whisk eggs and  yolks in large bowl to blend.
Gradually whisk milk mixture into eggs.  Chill until cold.  For
Caramel:  Mix 1 cup sugar, 1/4 cup water and juice in heavy medium
saucepan.  Stir over low heat until sugar dissolves. Increase heat;
boil without  stirring until syrup turns deep amber, occasionally
swirling pan and  brushing down sides with wet pastry brush, about 10
minutes. Add 3  tablespoons water (mixture will bubble). Stir over low
heat until  hard bits dissolve. Immediately pour into 6-cup souffle
dish; swirl  to coat bottom and halfway up sides. Cool.  Preheat oven
to 350F. Whisk custard; pour into caramel-coated dish.  Place in large
baking pan. Fill pan with enough hot water to come  halfway up sides of
dish. Cover pan completely with foil, sealing at  edges. Bake until
center 3 inches of custard moves only slightly when  dish is shaken,
about 1 hour. Remove from oven; let stand covered 10  minutes. Remove
from water; chill overnight.  Combine berries and 1/4 cup sugar in
bowl. Let stand 30 minutes.  Run knife around sides of dish to loosen
custard. Place platter atop  dish. Invert custard onto platter. Remove
dish; allow caramel to  spill out onto platter. Garnish with some
berries. Serve, passing  berry mixture separately.  Serves 8.  Bon
Appetit June 1995  Converted by MC_Buster.  Per serving: 2147 Calories
(kcal); 77g Total Fat; (31% calories from  fat); 56g Protein; 317g
Carbohydrate; 1542mg Cholesterol; 583mg  Sodium Food Exchanges: 0
Grain(Starch); 4 Lean Meat; 0 Vegetable; 2  Fruit; 12  Converted by
MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 4243 Calories From Fat: 1413 Total Fat: 156.8g Cholesterol: 1905.2mg Sodium: 835.7mg Potassium: 3711.6mg Carbohydrates: 509.6g Fiber: 19.3g Sugar: 478g Protein: 208.5g