This dessert once baked has a sponge/cake on top with a custard sauce at the bottom. This is special and I occasionally alternate the flavour of this dessert, that is orange – with lime. It is a very special recipe and is made for special friends of mine when they visit. The only step to pay close attention to is the baking where you do not want the top burnt but instead golden brown. It’s light, it’s airy and spongy and it is definitely the sauce that gives this dessert- an absolute ‘WOW’!
Well, it’s the dessert that will keep you warm this winter.
I have made this dessert with lime juice umpteen times and it has always scored a big brownie point at the dinners I have hosted. It’s only a couple of years back that I tried out orange juice as a substitute and the end result was more than gratifying. It had a kind of freshness to it, which I personally felt was missing in the lemon equivalent. Try out both flavours and decide for yourself. As a family, we prefer the orange flavor.
Happy to be sharing this very versatile recipe,
- Butter-2 tbsp
- Eggs -3
- Sugar -3/4 cup+2 tbsp
- Maida -1/2 cup all purpose flour
- Orange juice -1/2 cup
- Milk-1 and 1/4 cups
- Boil butter and milk together
- Place egg yolks in a bowl and beat well.
- Add milk mixture and beat well.
- Add orange juice, maida and sugar and whisk well. Do not beat.
- Beat egg whites stiff and fold into the orange custard mixture.
- Pour into greased ramekins and place in a baking pan.
- Pour enough water to come halfway up the ramekins.
- Bake In a preheated oven at 180 deg.c for 15 minutes – till the top is golden brown.
- Let it stand for another 10 minutes in the water bath.
- Remove and serve warm.
- This dessert serves 4 – 6
- All the ingredients have to be measured out accurately.
- In the case of lemon custard 1/3 cup of lime juice should be sufficient.
- If fresh orange is not available you could buy a tetrapack of Minute maid or Tropicana orange juice (200ml.).
- While folding the flour, be sure it is well blended.
- Once the egg whites are folded in, the dessert has to go into the oven for baking.
- It’s light, it’s moist and it’s delicious!
Usually, one’s cooking is better than one thinks it is. –Julia Child
Till my next post,
That looks so yummmm….
Just a quick qn…when we add the milk mixture to the egg yolks, should it be absolutely cooled down?
No, just like how you add hot milk to beaten egg yolks to make a custard – the same to be followed here too .
Loved your recipe.Awesome.