Orange Custard
 
Ingredients
  • 1 large navel orange, divided
  • 4 cups heavy whipping cream
  • 1 cup sugar
  • 8 large egg yolks
  • Orange Brittle (recipe follows)
Orange Brittle
  • 1¾ cups plus 2 tablespoons sugar
  • ¾ cup light corn syrup
  • ½ cup water
  • 1 tablespoon orange zest
Instructions
  1. Preheat oven to 300°.
  2. Heat a medium skillet over medium heat.
  3. Using a sharp knife, peel orange, making sure there is no white pith. Using sharp knife, segment orange, making sure segments do not have pith on them. Place orange segments in hot skillet, and cook, turning each piece occasionally, until charred. Remove segments from skillet, and reserve. Add peel to skillet, and cook until charred.
  4. In a 3-quart saucepan, combine charred peel, cream, and sugar. Cook over medium heat, stirring occasionally, until bubbles begin to form around sides of pan. (Do not boil.) Remove from heat, and let stand for 10 minutes.
  5. In a large bowl, whisk egg yolks until smooth.
  6. Using a fine-mesh sieve, strain hot cream mixture over yolks, whisking constantly; discard solids.
  7. In a large roasting pan, place a 2-quart baking dish. Pour yolk mixture into baking dish. Pour enough hot water into roasting pan to come halfway up sides of baking dish.
  8. Bake until custard is set and trembles slightly when shaken, 40 to 50 minutes. Remove baking dish from water bath, and transfer to a wire rack; let cool for 30 minutes. Cover and refrigerate until set, about 4 hours, or up to 3 days. Serve with orange segments and Orange Brittle.
Orange Brittle
  1. Spray a large rimmed baking sheet with cooking spray.
  2. In a medium saucepan, combine sugar, corn syrup, and ½ cup water. Cook over medium heat, stirring constantly, until sugar dissolves. Bring to a boil over medium heat, without stirring; cook until a candy thermometer registers 300° (hard crack stage) or a small amount of syrup dropped into cold water forms hard, brittle threads, about 10 minutes. Remove from heat, and stir in orange zest. Immediately pour into prepared pan, and tilt pan in all directions until syrup is very thin. Let cool completely. Break into pieces just before serving. Serve immediately.
Recipe by Louisiana Cookin' at https://louisianacookin.com/orange-custard/