Bo Friberg

Orange Custard

Preparation info

  • 2

    pans, 10 inches in diameter
    • Difficulty

      Easy

Appears in
The Advanced Professional Pastry Chef
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • About

Ingredients

  • 2 quarts (1 L 920 ml) half-and-half
  • Finely grated zest of

Method

  1. Bring the half-and-half and the orange zest to the scalding point in a heavy saucepan.
  2. Whisk the eggs and sugar together just to combine. Whisk the hot half-and-half mixture into the egg mixture while whisking constantly.
  3. Divide the custard between 2 cake pans, each 10 inches