Ingredients for Allison Diana's Orange Custard
- Cream Cheese
- ¾ cup granulated sugar
- 4 large eggs
- ½ cup freshly squeezed orange juice
- Oranges, Zest Of
- 1 cup heavy cream
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How to Make Allison Diana's Orange Custard
- In a medium bowl, whisk together 1 cup heavy cream and ¾ cup granulated sugar until well combined.
- Add 4 large eggs one at a time, whisking vigorously after each addition to ensure complete incorporation.
- Stir in ½ cup freshly squeezed orange juice and the zest of 1 large orange.
- Divide the mixture evenly among 4 (6-ounce) ramekins or oven-safe coffee cups.
- Place the ramekins in a larger baking dish. Carefully pour enough hot water into the baking dish to come halfway up the sides of the ramekins (this creates a bain-marie for even cooking).
- Bake in a preheated oven at 350°F (175°C) for 20-30 minutes, or until the custards are set but still slightly jiggly in the center.
- Remove from the oven and let cool completely on a wire rack. Refrigerate for at least 2 hours before serving.
- Garnish with fresh orange zest or a sprig of mint before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
212g
Fat
58g
Carbs
18g
