Bondeau Custard

Bondeau Custard Recipe

Ingredients:

• 1 orange, grated peel

• 1 teaspoon brandy

• 4 egg yolks

• 1/2 cup sugar

• 1 pint thin cream

• Candied orange peel, for garnish (optional)

Instructions:

• In a small bowl, steep the grated orange peel in the brandy for 10 minutes.

• In a medium bowl, whisk together the egg yolks and sugar until smooth.

• In a saucepan, bring the cream to a boil.

• Strain the brandy-orange peel mixture into the egg yolks and stir to combine.

• Slowly whisk the hot cream into the egg yolk mixture.

• Add the strained juice of 1 orange.

• Return the custard mixture to the saucepan and cook over medium heat, stirring until it just begins to thicken.

• Pour the custard into individual ramekins or cups and place them in a baking dish.

• Fill the baking dish with boiling water to come halfway up the sides of the ramekins or cups.

• Bake in a preheated 350°F oven for 20-25 minutes, or until the custard is set.

• Let the custard cool completely before serving.

• To serve, unmold the custards onto individual plates and garnish with candied orange peel, if desired.

Tips:

• To prevent the custard from curdling, make sure to add the hot cream to the egg yolk mixture slowly and whisk constantly.

• If you don't have ramekins or cups, you can bake the custard in a greased baking dish. Just be sure to increase the baking time by 10-15 minutes.