I love making this dessert, there's a certain magic to it - with one batter, you wind up with a beautiful custard with its own cake base built right in. We served this in Hong Kong and it was a big hit. When you make it, don't worry if the mixture doesn't completely emulsify because it's intended to separate during cooking anyway. To make sure I get the cake bases all even, I usually skim the foamiest layer off the top of the batter and divide it among the cups first, then portion the denser custard next (the foamy part just floats on top as you pour the custard in). This recipe should give you 18 4oz portions.
You will need:
59g / 2.1oz flour
178g / 6.3oz sugar (plus more for cups)
2.5ml / 1/2tsp kosher salt
750ml / 3C cream
625ml / 3/4C fresh squeezed orange juice (about 3)
3 zest from oranges (microplane)
as needed butter for cups (room temperature)
Method:
- set the oven to 325F / 170C
- coat the cups in the butter, dust with sugar, then put in the fridge to set up
- mix the flour with half the sugar, salt and zest
- separate all the eggs into yolks and whites
- whisk the cream into the yolks, then add the orange juice
- whip the egg whites to soft peak, sprinkle in the sugar, and take to a medium peak
- fold the whites into the batter
- divide the foamiest top layer among the cups
- divide the remaining custard among the cups
- set the cups in a bain marie and bake 15 minutes (no fan or convection)
- rotate the pan and bake another 15 minutes (cover if tops are browning)
- check that the cake "tops" are firm, then pull from the oven and cool on a rack
- store in the refrigerator
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