This is a nice change from the usual custard as half the normal amount of cream is replaced with juice. While it remains creamy, the citrus element makes it refreshing too. It may seem like a lot of egg yolk compared to most recipes, but it is needed as the earlier versions of the recipe had a hard time holding together due to the high juice ratio. I used this once as a layer in a cake by cooking it on a silicone mat, freezing it, then adding it to the cake as a frozen sheet - sounds a bit complicated, but it was the easiest means to an end, and was worth the effort. Certainly if you are cooking individual portions, you can brulee with sugar at service time.
You will need:
500ml / 2C cream
500ml / 2C blood orange juice
16 egg yolks
150g / 5.3oz sugar
Method:
- set the oven to 275F / 135C
- juice the oranges and strain out the pulp
- put the cream and half the sugar into a pot and bring to a simmer
- whisk the yolks with the rest of the sugar, then whisk in the juice
- temper the hot cream into the yolk mix
- strain through a fine mesh sieve
- fill your custard dishes
- place the dishes in a bain marie and cook for an hour at 275F / 135C
- give the dishes the "jiggle test", and if they are firm, remove from the oven and cool, otherwise let them go a bit longer til they are done
- let cool completely, then serve - if brulee, dust with sugar and torch
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