Orange Sponge Custard

(Courtesy of Hadley Media Inc.)

February 9, 2010 9:00:32 AM PST
spongy on the top with a pudding-like custard below-- this dessert is a refreshing finish to a springtime mealIngredients
  • 3/4 cup sugar
  • 11/2 tablespoons unsalted butter
  • 1 tablespoon orange zest
  • 3 egg yolks
  • 3 egg whites
  • 3 tablespoons flour
  • 1/2 cup orange juice
  • 1 cup milk
  • powdered sugar

    Preheat oven to 325°F. In a large bowl, mix together butter, sugar and orange zest until creamy. Add egg yolk one at a time and beat well. Stir in flour, orange juice and milk.

    In a small bowl, beat egg whites until stiff peaks form. Fold egg whites into the egg yolk mixture, blending gently.

    Pour into 3 or 4-ounce buttered ramekins and bake in a bain-marie for 40 minutes. Serve topped with powdered sugar.

    NOTE: Note A bain-marie is the baking equivalent of a double boiler. Some baked foods such as custards and souffles are placed inside a larger pan partially filled with water.