August 22, 2008
Orange Infused Custard with Dark Chocolate Bottom
Meeta's Monthly Mingle, themed Fruit and Chocolate. August 2008.
Yes! Oranges are abundant in our garden and I know they have chemistry with dark chocolate. So, here's my entry.
Chocolate and Orange Infused Custard
Source: Taste Magazine. July 2008.
I like to have this dessert when it's still warm, so the dark chocolate is still melting underneath the smooth custard. YUM!
3 egg yolks
1/2 cup caster sugar
rind from 1 large orange
2 cups cream
1 tsp vanilla essence
1 cup chopped/broken dark chocolate (I use Whittaker's 72% Dark Ghana-my favorite!)
Preheat the oven to 150C. Heat the cream with orange rind until hot but not boiling on a medium heat. Whisk the eggs, egg yolks with caster sugar and vanilla essence until well-combined. Pour the hot cream into the eggs mixture, keep whisking until well mixed. Arrange the dark chocolate on the bottom of 4 cups/ramekins. Strain the cream mixture into a jug and pour the mixture into each cup. Bake for 40 minutes or until just set. Serve the custards warm or cold. Makes 4.