See Also: Cakes · Desserts · Pies and Tarts
Orange Custard
From Dorothy McNett's Recipe Book 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.
1 egg
1/3 cup sugar
4 tablespoons flour
1/4 teaspoon fine sea salt
1/2 cup orange juice
3/4 cup cooked diced dried apricots, optional
In batter bowl, whisk egg well. Add remaining ingredients. Microwave on high 1 minute. Whisk well. Microwave another 1-2 minutes, or until thickened, adjusting the orange juice to make the correct consistency. Add the apricots, if using.
Recipe created 1999-06-15.
Web programming by Paul McNett (Dorothy's son), using the Dabo framework.