On Friday evening, when people were packing and hurrying to catch the flights, we were still planning how to spend the long weekend. I was not expecting much, but as it turns out, we had non stop FUN! There was shopping, dinner with friends, movie and we also managed to see a new place.. Point Reyes.
If you stay in the bay area, you should definitely see this place. The view of the pacific ocean from the light house is breath-taking. The vast ocean, gorgeous waves, beautiful rocks and trees would leave anybody spell-bound. We expected wind but no where close to what we faced. It was super windy.. I couldn’t feel my hands after a while but it was all worth the experience.
On Friday evening, before all these plans got finalized, I was pretty down and low and the only thing that could cheer me up was by making some sweet treat. I am not much of a sweet-tooth person but when it comes to custard, I can never say No! For me, it’s a very comforting desert.
I came across this gorgeous blog -Adventures in Cooking’ and this recipe made me drool! Had to make it. The creamy and soft custard melts in my mouth.. makes me go mmmmm at every bite!
Before I knew how to bake, I kept a stock of packaged custard powder and I would quickly whip a nice bowl anytime. It was my all-time goto dessert. These days, I prefer the taste of baked custard much more. Top it with some fruits, jelly or just plain.. with some caramelized sugar. You can definitely refrigerate it and some people even enjoy it cold. But, I like it fresh and at room temperature.
So, what’s your favorite goto dessert ?
This will make 4 bowls of custard
Lets start by making the custard
- 4 egg yolks
- 1 cup milk
- 1/2 cup sugar
- 1tbs all purpose flour
- 1 tbs butter, softened at room temperature
- 1/2 tsp vanilla extract
- zest of one orange
- 1/4 tsp salt
- 16 raspberries. If you want, you can add more.
In a bowl, whisk the egg yolks until they’re blended. Keep it aside.
In a sauce pan, warm the milk. Do not boil it.
Add flour, sugar, salt and butter to the milk and mix properly.
Warm the milk for a few more minutes and remember to stir constantly.
Once done, switch off the heat and start pouring the milk mixture to the egg yolk(that we had whisked earlier).
As you pour the milk mixture in the egg yolk, you need to keep stirring or else, the egg yolk might scramble.
Once you are done mixing the entire mixture to egg yolk, add vanilla extract and orange zest to it and mix it again.
Arrange 4 ramekin in a baking pan and grease them with some butter.
Pour the mixture in the ramekin and bake it at 350F pre-heated oven for about 45 minutes.
While custard is baking, start making the orange syrup
- 1/2 cup sugar
- 1/4 cup water
- 1 tbs fresh orange juice
In a sauce pan, add all the ingredients and bring it to boil.
Keep stirring and let it cook for about 5 minutes.
Once done, let it sit and cool down.
Poke some holes in the center of the baked custard using a tooth prick or a chop stick and arrange the raspberries.
Pour the orange syrup on top generously and let it rest for about 10 minutes.
Serve it warm and enjoy!