Preparation:
Preheat oven to 325 F.
Scald milk and cream. In a separate bowl whisk sugar, eggs, yolks. Add cream
mixture and whisk vigorously. Stir in vanilla. Strain into a bowl.
To assemble:
Layer toasted bread, orange sections and cinnamon in 7 or 8 individual 2 cup
bowls or charlotte molds. Place in a Bain-Marie (water bath) filled with hot
water about halfway up the pudding dishes. Bake 30-40 minutes until the
custard is firm. Remove from the water bath. Refrigerate to store. Reheat
in bowls in a 300 degree oven for serving. Turn out of molds onto serving
plates and serve with Creme Anglaise.
Creme Anglaise:
Scald milk and cream. In a separate bowl whisk sugar and egg yolks. Add milk
mixture and whisk vigorously. Heat over low to med heat until mixture will
coat the back of a wooden spoon. Whisk in orange juice. Strain and let cool
over an ice bath.
Half of the quantity made enough for 6-8 people. The next time I will
probably use orange slices instead of segments. Finally adding Contreau(sp?)
or Grand Marnier to the Creme Anglaise finishes it perfectly. |
