Recipe courtesy of Kerry Hefferman

Orange Custard with Fresh Fruit and Champagne Soup

  • Yield: 4 servings
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1 pint milk

4 eggs

2 egg yolks

Grated rind 1/2 an orange

Pinch salt

1/4 cup sugar


1/4 cup water

1/3 cup sugar

Pinch salt

1/2 box strawberries

1 small bunch grapes

1 small bunch red grapes

1 cup champagne


  1. Combine 1 pint milk, 4 eggs, 2 egg yolks, the grated rind of 1/2 an orange, a pinch of salt and 1/4 cup of sugar, bake in a shallow pie dish or 4 individual ramekins in a bain marie (roasting pan with 1/2-inch hot water) in a preheated 325 degree oven for 25 to 35 minutes or until just "set" (knife should come out clean when inserted).
  2. Boil water with 1/3 cup sugar and salt for 1 minute in a large saucepan. Add strawberries and bring back to a boil, then add the grapes. Boil again and finish with champagne and pour around unmolded custard.

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