Italian · Dessert
Candied Fruit Custard Cake
A lightened take on Italy's candied fruit custard cakes, this version swaps whole milk and cream for skim milk and extra egg white, keeping the studded candied orange peel and plump raisins while trimming the sugar and fat right down to a fraction of the classic.
$1
15 minsPrep
33 minsCook
168 minsTotal
MediumLevel
Nutrition per serving
152Calories
8.2gProtein
2.6gFat
23.8gCarbs
17gSugar
0.9gFiber
293mgSodium
95mgChol
0.7gSat Fat
274mgPotassium
137mgCalcium
0.7mgIron
0.7mcgVitamin B12
7.2mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Affogato (vanilla gelato with hot espresso)
local
Moscato d'Asti
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 160°C (320°F) and set a kettle of water to boil for a water bath.
2
Warm the skim milk gently in a small pan until just steaming, then remove from heat.
3
Whisk the whole egg, egg white and sugar together in a bowl until pale, then whisk in the cornstarch until smooth.
4
Slowly pour the warm milk into the egg mixture, whisking constantly to temper it without scrambling the eggs.
5
Stir in the vanilla extract, lemon zest, cinnamon and salt, then fold in the chopped candied orange peel and soaked raisins.
6
Strain the custard through a sieve into the two ramekins to remove any lumps and distribute the fruit evenly by stirring gently after straining.
7
Place the ramekins in a deep baking dish, pour boiling water halfway up their sides to create a water bath, and bake for 30-35 minutes until just set with a slight wobble in the centre.
8
Remove the ramekins from the water bath and cool to room temperature, then chill in the fridge for at least 2 hours before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.3 oz180g skim milk
- 11 egg, beaten (50g)
- 7/87/8 egg whites (30g)
- 0.5 oz14g sugar white
- 0.4 oz10g cornstarch
- 0.7 oz20g candied peel, finely diced orange
- 0.5 oz14g soaked, chopped raisin
- 0.1 oz3g vanilla extract
- 0.1 oz3g zest only lemon
- 0 oz1g cinnamon ground
- 0 oz1g salt
