Thursday, March 18, 2010

Ostara Orange Custard

This is a very simple little custard that not only uses the traditional Ostara ingredient of eggs, but also is the color of the still-cool spring sunshine. Garnish them with fresh cut (non-toxic) flower blossoms or the candied violets seen here recently (Candied Violets, March 3, 2010).

Ostara Orange Custard serves 4 to 6

1 cup heavy cream
1 cup organic orange juice
1/4 cup sugar
3 large eggs, lightly beaten
1 1/2 teaspoons finely grated orange rind
pinch of salt
fresh whipped cream (optional)

Preheat oven to 325f degrees. Combine all the ingredients and blend well. Pour mixture into individual custard ramekins and place the ramekins in a pan with an inch of hot water in it. Bake on the center rack for 40-50 minutes or until a silver knife gently inserted into the center of the custards comes out clean. Cool thoroughly and refrigerate until ready to eat. Top with a dollop of whipped cream and garnish with colorful flowers. Serve.

Photo courtesy of Delicious Desserts on flickr.

No comments: