- ¼ cup orange juice and 2 Tbsp grated rind
- 1 Tbsp butter
- ½ cup sugar
- ¼ cup flour
- 2 eggs, separated
- A pinch of salt
- ¾ cup milk
- 1 tsp vanilla essence
Beat butter and sugar well.
Add flour, salt, orange rind and juice.
Beat the egg yolks with the milk and vanilla essence and add to the mixture.
Fold in stiffly beaten egg whites.
Pour into a well buttered corning-ware dish or small ramekins.
Bake in bain-marie for 1 hr at 180 C for an hour or until set and golden brown.
Serve with crème fraiche, cream or ice-cream and shreds of caramelised peel.
TIP: Remember to blanch your orange rind, especially for delicate sauces and flavouring by placing it in a colander and pouring over some boiling water to remove the bitterness. Peel needs a more thorough process. Plunge it in boiling water and boil twice before coating in caramelised sugar etc. Always try and avoid as much pith as possible.