From: Linda McCartney’s Home Cooking, p. 163
An orange-flavoured desert made from cream and eggs and baked in ramekins in hot water.
Makes 6-7 individual custards.
I tried making these as a dessert on a Sunday. The custards smelled lovely when baking and looked delicious- as you can see in the picture. However, the custard had separated during baking, leaving a watery substance and a very light custard at the bottom, and a thicker and more orange custard on the top. I think this happened because I had used single cream instead of double cream- sometimes the additional fat is really needed. Personally, I also found that the custard had a too strong taste of eggs- maybe not one of my favourite desserts. My husband on the other hand liked the custard very much…
The custard was better served warm; when cooled it turned harder and a little dry.