Orange Custard with Wild Orange Liqueur 250 grams sugar Caramelize 100 grams of the sugar with some orange liqueur. Pour the
caramel into an ovenproof glass dish so that bottom and sides are evenly
coated with the caramel. Cream butter with remaining sugar. Add flour
and mix well. Beat egg yolks well and add the butter mixture, then add
the orange juice and a tablespoon of orange liqueur. Beat egg whites stiff
and fold them into the mixture. Pour the mixture into the caramel-coated
dish, set the dish into a pan of water and bake in an oven preheated to
180C (350F) for one hour. Turn the dessert out on to a serving dish so
that caramel glaze is on top. Pour a little liqueur over it and serve. |
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