Since I am the only "food blogger" in the family, my cousin Mnu gifted me a few cook books recently which are a beautiful compilation of exotic recipes and drool worthy pictures. Qya and I pretend to eat the scrumptious sandwiches, succulent chicken, colourful salads, luscious and indulgent desserts off its glossy pages all the time. After enduring lots of pleading, I agreed to make a Spanish Caramel Custard for him. In fact we made it together, he got a taste of the orange infused milk and approved of it, learnt how to separate egg whites and yolks (though I didn't think he was quite up to the task when he offered to help), and couldn't fully comprehend how white sugar became brown and caramelized after it melted. Though not happy that it had to go into the oven for so long and then had to cool for a few hours in the refrigerator, he declared the end product to be delicious!!!
Spanish Caramel Custard
(Recipe Source: Desserts)
You will need:
2 ½ cups whole milk
½ orange with 2 long, thin pieces of rind removed
½ teaspoon vanilla extract
1 cup sugar
Butter for greasing the dish
3 large eggs, plus two egg yolks
4 tablespoons of water
Pour the milk into a pan along with orange rind and vanilla extract. Bring to a boil, then remove from heat and stir in half the sugar; set aside for at least 30 minutes to infuse.
Meanwhile stir the remaining sugar along with water in another saucepan over medium high heat. Once the sugar has melted, let it boil without stirring till it becomes deep golden brown. Immediately remove the pan from heat and squeeze in a few drops of orange juice. Pour into a lightly buttered 1 litre/5-cup soufflé dish and swirl to cover the base; set aside.
Return the pan of infused milk to the heat and warm it. While it is getting warm, beat the whole eggs and egg yolks together in a heatproof bowl. Pour the warm milk into the eggs, whisking constantly. Strain into the soufflé dish.
Place the soufflé dish in a roasting pan and pour in enough boiling water to come halfway up the sides of the dish. Bake in a preheated oven at 160 degrees C for about 75 minutes until set and a knife inserted in the center comes out clean. Remove the soufflé dish from the roasting pan and set aside to cool completely. Cover and let chill tonight.
To serve, run a metal spatula round the soufflé, then invert onto a serving plate, shaking firmly to release.
|Meet my assistant!|