Brown Sugar Custards with Orange Zest
Recipe from Food & Wine

Low-fat evaporated milk gives sauces and desserts creaminess without using cream. "I put it in pasta sauces, panna cotta, quiche, tea -- you can't tell the difference," Pam Anderson says.


Brown Sugar Custards with Orange Zest
Stephanie Foley

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Servings: 4
Prep Time: 1 hr 10 mins
Total Time: 1 hr 30 mins
Related Categories: Custard, Desserts, Pudding and Custard
 
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Ingredients
  • 1 3/4  cups
    2 percent evaporated milk
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  • 3/4  cup
    dark brown sugar
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  • 2 
    large eggs
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  • 1 
    large egg yolk
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  • 1  teaspoon
    pure vanilla extract
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  • 1/2  teaspoon
    grated orange zest
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  •  
    Candied orange zest, for garnish (optional)
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Directions
1.
Preheat the oven to 325 degrees. Place four 4-ounce ramekins in a small baking dish or roasting pan.
2.
In a saucepan, bring the evaporated milk to a simmer with the brown sugar. Cook over moderate heat, stirring until the sugar dissolves. In a bowl, whisk the eggs, egg yolk, vanilla, and orange zest. Slowly whisk the hot milk into the egg mixture. Strain the custard into a glass measuring cup.
3.
Pour the custard into the ramekins. Add enough hot water to the baking dish to reach halfway up the sides of the ramekins. Bake for about 1 hour and 10 minutes, until the custards are just set. Transfer the ramekins to a rack and let cool. Cover the custards with plastic wrap and refrigerate until firm, at least 3 hours. Garnish with the candied orange zest.
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