Custard with Rum-Marinated Oranges
We ate something sweet today, this cream is made in less than 5 minutes, but it takes time to bake and cool, so it is better to make it in the evening or early morning to have dessert for after lunch.
Preparation steps
- In a large bowl, beat whole eggs with sugar with a wire, add whole milk, vanilla and orange flavor and whisk everything together until the sugar dissolves. Heat water in a coffee maker.
- Put 4 masterpieces or custard bowls in a pan, pour egg and milk mass, pour warm water so that your masterpieces are halfway in water and bake, in a preheated oven at 175 ° C, for about 35 to 40 minutes. If you use smaller masterpieces, adjust the baking temperature, it should be shorter. Take the masterpieces out of the warm water and leave them to cool briefly.
- Refrigerate for at least an hour to set.
- Peel an orange, grate it, cut a piece of orange between the membranes and put it in a bowl. While you are cutting the orange, the juice will leak out of it, and you cut it above the bowl, to save the juice, which will leak. When you have that "shell" of sliced orange left, squeeze the juice by hand, add rum, vanilla and sugar and mix everything together and leave the oranges to marinate in the juices for ten minutes. ** For those of you who do not use alcohol, you can use vanilla sugar with rum flavor **
- The idea is from here with very small changes. Before serving, pour marinated oranges, together with the marinade and serve.
- Pleasant !!!!