Bourtaka Muhallabieh (Orange Custard With Caramel) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A Lebanese Orange Custard with Caramel, which I'm posting for the 2005 Zaar World Tour, adapted from a recipe in from the Bay Books' publication: 'The Best of Lebanese and Middle Eastern Cooking'. This dessert can be eaten warm or chilled. Ingredients:
8 egg yolks |
4 tablespoons caster sugar |
1 pinch salt |
800 ml milk (low-fat is fine) |
vanilla essence, to taste |
6 oranges, peeled and thinly sliced |
1/2 tablespoon orange zest |
225 g granulated sugar |
2 tablespoons hot water |
Directions:
1. Beat the eggs and sugar lightly in the top of a double boiler, add the salt and heated milk, while stirring continuously.
2. Place the pan over hot water and stir until the custard thickens.
3. Remove the pan from the heat and place it over cold water to cool the custard.
4. Flavour the custard with vanilla.
5. Arrange the orange slices in a shallow glass dish and when the custard is cold pour it over the orange slices.
6. In a heavy-based pan, heat the sugar until it has melted but not browned and then slowly add the hot water and orange zest; stir and cook for 1 minute, then pour over the top of the custard.
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