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Orange baked custards with roasted strawberries

  • 0:45 Prep
  • 1:20 Cook
  • 6 Servings


  • 600ml skim milk
  • 3/4 teaspoon orange rind, finely grated
  • 2 eggs
  • 60ml (1/4 cup) rice malt syrup
  • 1 teaspoon cornflour
  • 1/2 teaspoon vanilla bean paste

Roasted strawberries

  • 250g strawberries, hulled, halved
  • 1 tablespoon rice malt syrup
  • 3 teaspoons Grand Marnier liqueur
  • 3 teaspoons orange juice
  • 1/2 orange, zested


  • You will need six 160ml ramekins.


  • 1
    Preheat oven to 150C/130C fan forced. Place the milk and orange rind in a small saucepan over medium heat. Bring just to the boil. Place the eggs, rice malt syrup, cornflour and vanilla bean paste in a large heatproof bowl. Whisk to combine. Add the hot milk mixture in a slow steady stream, whisking constantly, until combined.
  • 2
    Place six 160ml ramekins in a large roasting pan. Divide the egg mixture evenly among prepared ramekins. Pour in enough boiling water to come three quarters up the side of ramekins. Bake for 1 hour 5 minutes or until the custards just wobble slightly in the centre. Stand in pan for 10 minutes. Transfer to a wire rack to cool for 20 minutes.
  • 3
    For the roasted strawberries, increase oven to 200C/180C fan forced. Place the strawberries in a small baking dish. Place the rice malt syrup, liqueur, orange juice and zest in a small bowl and stir to combine. Pour mixture over the strawberries. Roast for 10 minutes or until just tender.
  • 4
    Serve strawberries with the orange baked custards.

Source: taste.com.au


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