Baked Creams with Orange Custard Sauce
The creamy custard with a slightly tart orange custard sauce is a soothing completion to a dinner at home with friends.
- Baked Creams
- Milk - 2 cups
- Sugar - 3⁄4 cup
- Vanilla bean - 1⁄4, split (or 1⁄2 teaspoon pure vanilla extract)
- Orange - Rind of 1⁄2 orange, roughly chopped
- Eggs - 3 large
- Egg Yolks - 2
- Orange Custard Sauce
- Sugar - 1⁄4 cup
- Heavy Cream - 1 cup
- Orange - Rind of 1⁄4 orange (or 1⁄2 to 1 tablespoon grated rind)
- Pure Vanilla Extract - 1⁄2 teaspoon
- Egg Yolks - 2
- Vanilla bean - 1
- Orange segments and grated orange zest for garnish - 16
- Fresh strawberries - 8, halved
- Fresh mint - 4 sprigs
To make the baked creams: Preheat the oven to 300 F. In a heavy-bottomed saucepan combine the milk, half the sugar, the vanilla bean or extract, and orange rind over medium heat. Slowly bring this mixture to a boil. Remove the pan from the heat and strain through a fine mesh strainer. Scrape the vanilla bean into the hot milk. Discard the vanilla bean and the orange rind. In a mixing bowl beat together the eggs, egg yolks, and remaining sugar until well combined. In a slow stream add the warm milk, whisking constantly. After half of the milk is incorporated into the egg mixture, slowly pour the mix back into the pan of hot milk, whisking constantly. Divide the mixture into four 6-ounce ovenproof ramekins, and place them in a roasting pan. Place the pan on the middle shelf of the preheated oven, and add enough hot water to the pan to come halfway up the sides of the ramekins, being careful not to get any water into the creams. Bake for 1 hour and 15 minutes or until the creams are firm to the touch. (A cake tester inserted into the center should come out clean without any milky residue.) Remove from the oven and cool. Chill the cream 4 hours or overnight.
To make the orange custard sauce: In a heavy-bottomed saucepan set over medium heat, place half the sugar, the heavy cream, orange rind, and vanilla, and stir until dissolved. Slowly bring the cream to a simmer, stirring to prevent scorching. In a clean mixing bowl whisk the egg yolks with the remaining sugar until well combined. Slowly stream in 1⁄2 cup of the hot cream, whisking constantly. Return the mixture to the pan. Place the pan over low heat and cook, stirring with a wooden spoon, until the custard is thick enough to coat the back of the spoon. Remove the pan from the heat and strain through a fine mesh strainer into a nonmetal container. Scrape the inside of the vanilla bean into the sauce. Discard the vanilla bean and the orange rind. Cool the custard at room temperature for 15 minutes, stirring occasionally. Pour the custard sauce into a container and refrigerate until cool. Once the custard has cooled, cover it with a lid.
To serve: Pour 1⁄2 cup of orange custard sauce around individual dessert plates. Unmold the custard and place on the edge of the plates. Garnish with 4 orange segments, 4 fresh strawberry halves, and a sprig of mint.