Recipe courtesy of Kerry Heffernan
Recipe courtesy of Kerry Heffernan
Episode:
Taiko Drum Band in Jericho NY
Orange Custard with Fresh Fruit and Champagne Soup
Getting reviews...
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 321
- Total Fat
- 10 g
- Saturated Fat
- 4 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 0 g
- Sugar
- 36 g
- Protein
- 10 g
- Cholesterol
- 245 mg
- Sodium
- 194 mg
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 321
- Total Fat
- 10 g
- Saturated Fat
- 4 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 0 g
- Sugar
- 36 g
- Protein
- 10 g
- Cholesterol
- 245 mg
- Sodium
- 194 mg
Ingredients
Custard:
Soup:
Directions
- 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).
- 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.
