See Also: Cakes · Desserts · Pies and Tarts
Orange Custard
From Dorothy McNett's recipes at www.dorothymcnett.com. This is wonderful served in small demitasse cups as a refreshing dessert. It also can be used as a filling for small tarts, or spread over fresh pear and apple slices as well as a nice soft frosting for a cake or brownies. Makes 4 small servings. It is easily doubled if you wish more, noting that It may take 1-2 minutes more cooking time.
1 egg
1/3 cup crystalline sugar (raw sugar)
4 tablespoons all purpose unbleached flour
1/4 teaspoon fine sea salt
zest of the orange
1/2 cup orange juice
In glass or ceramic batter bowl, whisk egg well. Add remaining ingredients. Microwave on high 1 minute. Whisk well. Microwave another minute and whisk well. If needed, cook another minute or until thickened.
Recipe created 1999-06-15.
