Recipe By : Bon Appetit, Apr 1994
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Low-fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Caramel:
2 Orange peel strips (3x1") --
- orange part only,
- cut into thin slivers
1/2 c Sugar
1 tb Fresh lemon juice
2 tb Water -- cold
Custard:
2 c Low-fat milk
1 tb Orange peel -- orange part only,
- coarsely chopped
2 Whole cloves
1 Cinnamon stick
2 lg Eggs
1 Egg yolk
1/4 c Sugar
1 ts Vanilla extract
Caramel:
Divide orange peel among six 3/4-cup custard cups. Combine sugar
and lemon juice in heavy small saucepan. Stir over low heat until
sugar dissolves. Increase heat; boil without stirring until syrup
turns golden, brushing down sides of saucepan with wet pastry brush
to prevent sugar crystals from forming and swirling saucepan
occasionally, about 7 minutes. Add 2 tb water (caramel may bubble
up); swirl saucepan to combine. Pour caramel over strips of orange
peel in custard cups, dividing evenly.
Custard:
Position rack in center of oven and preheat to 325°F. Combine milk,
orange peel, cloves, and cinnamon in heavy medium saucepan. Heat
over medium heat until tiny bubbles form around edge of pan,
stirring occasionally. Remove from heat. Cover and steep
15 minutes.
Strain milk mixture, discarding solids. Whisk eggs, egg yolk,
sugar, and vanilla in medium bowl to blend. Gradually whisk in warm
milk. Pour custard over caramel in cups. Place cups in large baking
pan. Transfer baking pan to oven. Carefully add enough boiling
water to baking pan to come halfway up sides of cups. Bake until
custards are set and knife inserted into center comes out clean,
about 1 hour 5 minutes. Cool in water bath on rack 2 hours.
Remove cups from water bath; cover with plastic and chill
overnight. Loosen edges of caramel, using tip of small knife.
Invert onto plates, letting caramel drip over custard; serve.
Per Serving: 180 cal, 4 g fat, 63 mg sodium, 113 mg cholesterol
