November 24, 2012

Portuguese Orange Custard with California Raisin Glaze

Makes 12 servings

The Custard:

1 packets unflavored gelatin (1 tablespoon)

1 c. pasteurized orange juice

2 c. heavy cream

Grated zest of 1 orange (about 1 ½ T.)

1/2 c. sugar

6 lg. egg yolks

3 egg whites

In small bowl, dissolve gelatin in orange juice. Heat cream in medium saucepan until hot; stir in orange zest, sugar and gelatin mixture until gelatin dissolves. Beat egg yolks in medium bowl. Slowly whisk in 1 cup of hot cream mixture, then slowly add yolk-cream mixture back to saucepan. Return pan to heat for 10 to 12 minutes, stirring constantly until wisps of steam start to rise from the mixture. DO NOT SIMMER. Pour mixture into a stainless steel bowl; set aside to cool to at least 90°F to 100°F. Whip egg whites to firm peaks and fold into cool yolk-cream mixture. Divide contents into 12 small (6 oz.) molds; refrigerate overnight.

The California Raisin Glaze:

3/4 c. brown sugar

1/2 c. water

1 1/2 c. California raisins

In heavy-bottomed pan, heat and dissolve brown sugar in water. Add raisins and bring to a simmer. Reduce by half; remove from heat and chill.

To Serve: Dip molds into hot water for 15 seconds, being careful not to completely submerge mold. Invert onto serving plate and tap or shake to remove custard. Spoon glaze over and serve.

Recipe courtesy of California Raisins (www.calraisins.org)

November 24, 2012