Name: Orange Custard
Yield: 2 pans, 10 inches (25 cm) in diameter
Ingredients: 3½ cups (840 ml) whole eggs (approximately 14); 1 pound (455 g) granulated sugar; Finely grated zest of 2 oranges; 2 quarts (1 L 920 ml) half-and-half

Preparation info

2
pans, 10 inches in diameter

Difficulty
Easy

Appears in

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

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