French · Dessert
Orange Blossom Custard Tart
A delicate French-style baked custard perfumed with orange zest and vanilla, set over a layer of deep amber caramel and unmoulded to let the sauce pool around the silken tart.
$1
20 minsPrep
34 minsCook
294 minsTotal
MediumLevel
Nutrition per serving
279Calories
6.7gProtein
12.7gFat
34.2gCarbs
33.8gSugar
0gFiber
71mgSodium
214mgChol
6.4gSat Fat
148mgPotassium
101mgCalcium
0.7mgIron
0.7mcgVitamin B12
1.1mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Chamomile Tea with Orange
local
Muscat de Beaumes-de-Venise
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Place 38g sugar and the water in a small pan over medium heat; swirl gently (do not stir) until it turns a deep amber caramel, about 4-5 minutes.
2
Immediately divide the hot caramel between 2 ramekins (180ml each), swirling each to coat the base, then set aside to harden.
3
Warm the whole milk and heavy cream in a small saucepan over low heat with the orange zest until just steaming, about 3 minutes, then remove from heat and let infuse for 5 minutes.
4
In a bowl, whisk the whole egg, egg yolk, remaining 22g sugar and vanilla extract together until just combined, avoiding excess air bubbles.
5
Strain the warm milk mixture through a sieve directly into the egg mixture, whisking constantly to temper the eggs without scrambling them.
6
Strain the combined custard once more through the sieve into a jug, then pour evenly over the hardened caramel in both ramekins.
7
Place the ramekins in a deep baking tray and pour hot water around them to reach halfway up the sides, creating a water bath.
8
Bake at 160°C (325°F) for 32-35 minutes, until the custards are just set with a slight wobble in the centre, checking internal temperature reaches around 82-85°C with a thermometer.
9
Remove ramekins from the water bath and let cool to room temperature, then refrigerate uncovered for at least 4 hours or overnight.
10
To serve, run a thin knife around the edge of each ramekin, invert onto a small plate, and let the caramel sauce cascade over the custard.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 38g38g Sugar White
- 12g12g Water
- 120g120g Whole Milk
- 25g25g Heavy Cream
- 50g50g Egg, beaten
- 18g18g Egg Yolk, beaten
- 22g22g Sugar White
- 4g4g Orange, zested
- 3g3g Vanilla Extract
