I was lucky enough to be given a subscription to Taste of Home's Healthy Cooking magazine for my birthday (from my mother in law). I love trying new recipes, so when the first issue arrived in the mail yesterday I chose my favorite recipe and started baking. It is called "Soft Orange Custard", and I thought it was delicious. The reviews amongst my boys and husband were not so great. I guess you have to like custard and citrus seperately before you will like them combined. Just in case someone else likes this interesting combination as much as I do, here is the recipe.
2 Tbsp. butter, softened
2/3 cup sugar
2 eggs, lightly beaten
2 Tbsp. all purpose flour
1/4 tsp. salt
1/4 cup orange juice
1 -1/2 tsp. grated orange peel
1 tsp. lemon juice
1 cup fat-free milk
1. In a small bowl, beat butter and sugar on medium for 1 minute. Add the eggs, flour, and salt. Beat for about 2 minutes or until thickened. Add the orange juice, orange peel, and lemon juice. Stir in milk.
2. Pour into five 6-oz custard cups or ramekins. Place ramekins in a 13x9 inch pan. Add 1 inch of boiling water to pan. Bake, uncovered at 325 degrees for approximately 40 -50 minutes or until a knife inserted near the center comes out clean. Remove ramekins from water and serve warm or chilled.
2 Tbsp. butter, softened
2/3 cup sugar
2 eggs, lightly beaten
2 Tbsp. all purpose flour
1/4 tsp. salt
1/4 cup orange juice
1 -1/2 tsp. grated orange peel
1 tsp. lemon juice
1 cup fat-free milk
1. In a small bowl, beat butter and sugar on medium for 1 minute. Add the eggs, flour, and salt. Beat for about 2 minutes or until thickened. Add the orange juice, orange peel, and lemon juice. Stir in milk.
2. Pour into five 6-oz custard cups or ramekins. Place ramekins in a 13x9 inch pan. Add 1 inch of boiling water to pan. Bake, uncovered at 325 degrees for approximately 40 -50 minutes or until a knife inserted near the center comes out clean. Remove ramekins from water and serve warm or chilled.
