Time to make: 50 mins , plus 1 hr infusing
( Hands-on time: 10 mins )
Total cost: $ 6.60 / $ 1.10 per serve
(at time of publication)
Nutrition Info.(per serve)
- 4 oranges, zest
- 75g castor sugar
- 500ml trim milk
- 3 eggs
- 4 egg yolks
- To decorate
- 6 tablespoons low-fat plain yoghurt
- 1 orange, zest
- 2 tablespoons grated dark chocolate
Total fat 8g
Saturated fat 3g
Dietary fibre N/S
1 Blend zest and sugar in a processor until it forms a powder. Place in a pan with milk and warm together until just below simmering point. Turn off heat, cover with a lid and leave to infuse for 1 hour.
2 Preheat oven to 150°C. Place eggs and egg yolks in a large bowl and beat together lightly. Strain over orange-infused milk. Gently beat mixture together until well combined. Strain mixture through a sieve.
3 Pour into ramekins, fill to the top. Place in a roasting dish and half-fill roasting dish with hot water. Place dish in oven and bake for 40 minutes until custards are lightly set but gently wobble. Remove from oven. Leave to cool.
4 Top with a spoonful of yoghurt, orange zest and grated dark chocolate. Serve chilled.
Make it gluten free: Use gluten-free chocolate.
These orange custards are best served well chilled. They keep in the fridge for up to 3 days.
Hanu de Jong
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