Orange Custard

Ingredients

• 0.5 orange Orange rind (zest), from half an orange (Boiled until tender, then finely ground)
• 1 tablespoon Brandy, best quality
• 1 orange Orange juice, freshly squeezed (About 3-4 tablespoons)
• 4 ounces (1/2 cup) Granulated sugar (Original calls for loaf sugar)
• 4 yolks Egg yolks, large
• 1 pint (2 cups) Whole milk (Heated to boiling)
• 2 tablespoons Candied orange peel, for garnish (Cut into decorative pieces)

Instructions

1. 1Remove the rind (zest) from half an orange using a vegetable peeler, avoiding the white pith. Place in a small saucepan with water to cover and boil until very tender, about 10-15 minutes. Drain well.
2. 2Transfer the boiled orange rind to a mortar and pestle (or food processor) and grind until very fine, almost paste-like.
3. 3In a large mixing bowl, combine the ground orange rind, brandy, orange juice, sugar, and egg yolks. Beat vigorously with a whisk or electric mixer for 10 minutes until the mixture is thick, pale, and well combined.
4. 4In a saucepan, heat the milk over medium-high heat until it just reaches a boil. Remove from heat immediately.
5. 5While whisking constantly, pour the hot milk into the egg mixture in a slow, steady stream. Continue beating until the mixture is well combined and begins to cool to room temperature.
6. 6Preheat oven to 325°F (165°C). Arrange 6-8 custard cups or ramekins in a large baking dish. Bring a kettle of water to a boil for the water bath.
7. 7Pour the cooled custard mixture into the custard cups, dividing evenly among them. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the custard cups.
8. 8Carefully transfer the baking dish to the preheated oven. Bake for 25-30 minutes, until the custards are just set but still slightly jiggly in the center. They should not brown.
9. 9Remove the custards from the water bath and let cool slightly. Garnish each custard with pieces of candied orange peel. Serve warm, or refrigerate for at least 2 hours to serve cold.