Tuesday, August 4, 2009


3 large eggs
1 can (14-oz) sweetened condensed milk
1 cup hot water
1 tsp vanilla
dash salt
1/2 cup red-current jelly
2 tbsp orange juice
1 tbsp cornstarch
Fresh strawberries, raspberries, peaches, etc

Beat eggs slightly in a medium mixing bowl. Add the milk, hot water, vanilla, and salt; mix thoroughly. Arrange six 6-oz custard cups on a rack in a wok that has 1 1/2 to 2 inches simmering water. Pour custard mixture evenly into the custard cups. Cover with a sheet of waxed paper and add the wok cover. Simmer for 15 minutes or until the custards are firm and knife inserted near the center comes out clean.

Remove custards from wok and sit on a wire rack to cool. Chill in refrigerator while making fruit glaze.

To Make Glaze:

In a small saucepan combine the jelly, orange juice, and cornstarch. Cook over medium heat, stirring constantly, until smooth and thickened. Allow to cool.

To serve, unmold the custards onto individual serving dishes. Pour the glaze over tops of the custards and garnish with the fresh fruit.

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