I have a certain aversion to the eggy smell that might accompany egg custard or creme brulee or plain cake. Sometimes the eggy smell in custard can be attributed to the egg whites. So when I make Egg Custard, I make it with just egg yolks and usually add a pinch of nutmeg along with vanilla extract to take care of the eggy smell, just in case. But not this time! I wanted to try out something new – I added orange zest and it did wonders. If you want you can top it with whipped cream and/fresh fruits. Here’s how I made it.
Ingredients:
- 2% Milk – 1 1/4 Cup
- Sugar – 1/4 Cup + 2 tbs
- Orange Zest – 1 tsp
- Vanilla Essence – 3/4 tsp
- Egg yolk – 2
- Hot water
In a sauce heat the milk, 1/4 Cup Sugar, Orange Zest and vanilla essence till it reduces to about a cup. Take it off the heat and let it cool completely.
Preheat oven to 300F.
Now carefully separate two egg yolks from the whites and whisk it nicely. Add the whisked egg yolks to the cooled down milk mixture and using a fork gently incorporate. Divide the mix and into two ramekins to the 2/3rd mark. Now very carefully place the ramekins into a cake pan. Fill the the cake pan with hot water till reaches the halfway mark of the ramekins. Cook for 50 minutes in the oven till it is just a little jiggly when you give it a gentle wiggle.
Take the cake pan out of the oven and let the ramekins sit in it for 30 minutes. Then refrigerate for at least 2 hours.