Fresh Orange Custard Brulee
|Light cream||2 Cup (32 tbs)|
|Milk||1 Cup (16 tbs)|
|Egg yolks||5 Large|
|Sugar||1⁄4 Cup (4 tbs)|
|Unflavored gelatin||1 Tablespoon|
|Fresh orange juice||2 Tablespoon|
Combine cream and milk in double boiler; heat to scalding.
Combine egg yolks and sugar in mixing bowl; beat until blended and sugar is dissolved.
Add scalded milk mixture to egg yolks mixture gradually, beating constantly.
Return mixture to double boiler.
Cook over hot water, stirring constantly, until thick- ened to heavy cream consistency.
Stir in vanilla.
Soften gelatin in orange juice; add to hot custard, stirring until gelatin is dissolved.
Pour into 1 1/2- quart shallow baking dish.
Chill until set.
garnish and serve.