A crème caramel that is made even better with the addition of orange and a few raspberries.
Eight 6-ounce ovenproof ramekins
Put the egg yolks and eggs in a large stainless steel mixing bowl. Whisk in
Pour the milk and cream into a heavy-bottomed saucepot. Add the orange peel and bring to a boil over high heat. Whisk the orange milk into the reserved egg yolk mixture.
Refrigerate the custard base until cool, and then strain it.
While the custard base is cooling, dissolve the remaining
Pour the custard base into the caramel-lined ramekins. Place the ramekins in the ovenproof pan and put it in the oven. Fill the pan one-third to one-half full of hot water. (It is easier to fill the pan with water when it is already in the oven.) Cover the pan with aluminum foil.
To serve, carefully run a small knife around the inside edge of each ramekin and unmold onto a plate. Toss the raspberries in the Grand Marnier. Scatter some raspberries around each custard.
© 1993 Emily Luchetti. All rights reserved.