Carob Custard With Orange Topping
|Milk||2 1⁄2 Cup (40 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Basic carob syrup||2 Tablespoon|
|Vanilla extract||1 Teaspoon|
|Orange topping||2 Cup (32 tbs)|
Preheat oven to 350° F.
In a medium-size saucepan, heat milk, honey, and carob syrup to scalding.
Remove from heat.
In a medium-size bowl, beat eggs well.
Stir in vanilla.
Add 1 cup of the scalded milk mixture, a little at a time, whisking constantly.
Return to pan, stirring constantly.
Turn into a 1 1/2-quart casserole.
Place in a pan of hot water, and bake on middle shelf of oven for about 1 hour and 10 minutes, or until a knife inserted near the center comes out clean.
Cool completely, and chill.