Creme Laranja (Portuguese Orange Custard)
- 6 egg yolks
- 1/4 cup cornstarch
- 1/2 cup sugar
- 3 cups milk
- Juice and finely grated zest of 4 oranges
- Whipped cream for garnish
Creme Laranja (Portuguese Orange Custard)
Featured in the Honolulu Star-Bulletin on September 16, 2009.
Ingredients:
Directions:
- In a heavy saucepan, combine egg yolks, cornstarch, and sugar; mix well.
- Place over medium heat and gradually add the milk, stirring constantly.
- Continue to cook for 10 minutes, stirring constantly, until a thick cream is formed, being careful not to allow the mixture to boil.
- Remove from heat, gently stir in the orange juice and zest.
- Pour into individual serving dishes; cool.
- Chill for at least 2 hours.
- Garnish with whipped cream before serving.
Makes 6 servings.
Approximate Nutrient Analysis per serving: (assumes 2 tablespoons whipped cream garnish):
250 calories, 12 g fat, 6 g saturated fat, 230 mg cholesterol, 60 mg sodium, 29 g carbohydrate, 1 g fiber, 22 g sugar, 7 g protein
