Images by Amanda and Yasmin
This is a yummy dessert with an interesting texture. It is not as hard as a cheesecake but not as soft as custard. This dessert has double points for me because it is a citrus flavoured dish; however, it looses points because it is a very subtle flavour of citrus orange - and I love a strong citrus flavour. However, if you have a pallet similar to my sisters, you will love the infusion of orange you taste with each bite. It seems as though you might taste the orange but then as you grasp for the flavour it slips out of reach until another bite is taken. I served this dessert on Boxing Day and everybody loved it.
Ingredients:
- 3/4 cup sugar
- 1/4 lemon juice
- 1/2 cup water
- 4 eggs
- 1/3 cup sugar, extra
- 300ml jar thickened cream
- 1 1/2 cups milk
- 2 tsp grated orange rind
Method:
Combine sugar, lemon juice and water in pan, stir over low heat without boiling until sugar is dissolved. Bring to the boil, do not stir. Boil rapidly, uncovered, until syrup turns golden brown, about 5 minutes. Pour the syrup into an 18cm round cake tin.
Lightly beat eggs and extra sugar together. Heat cream, milk and orange rind until hot, whisk into egg mixture. Strain mixture into tin, place in baking dish with hot water to come halfway up side of tin. Bake in moderately slow oven 45-50 minutes or until set. Remove from water, cool, refrigerate overnight. Turn onto serving dish, decorate with cream and orange segments if desired. Serves 6.
Love your description of this..I know exactly what you mean when you wrote that you need to take another bite because the citrus has slipped away! Some desserts are like that! Looks lovely. And anything with thickened cream in it gets ticks from me :D
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