Recipe courtesy of Kerry Heffernan
Orange Custard with Fresh Fruit and Champagne Soup
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 321
- Total Fat
- 10
- Saturated Fat
- 4
- Carbohydrates
- 38
- Dietary Fiber
- 0
- Sugar
- 36
- Protein
- 10
- Cholesterol
- 245
- Sodium
- 194
Ingredients
Custard:
1 pint milk
4 eggs
2 egg yolks
Grated rind 1/2 an orange
Pinch salt
1/4 cup sugar
Soup:
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
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.