Baked Orange Custard with Cranberry Glaze

Preparation info
  • Serves


    • Difficulty


Appears in
Hoppin' John's Charleston, Beaufort & Savannah: Dining at Home in the Lowcountry

By John Martin Taylor

Published 1997

  • About

You’ll need to prepare this dish several hours before serving so that it has time to chill.


For the glaze and garnish

  • 1 large, juicy orange
  • cups cranberries (about ½ pound)


To make the glaze, grate a teaspoon of orange zest and set aside. Cut strips of zest for the garnish and set aside. Squeeze ½ cup of juice into a saucepan, add the cranberries and sugar, and bring to a boil over high heat, stirring constantly. When all of the berries have split open and the liquid has