Orange custard
Curries With Bumbi · ♥ 357 likes · 26.4K views · 7 min video
Read about milk in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 14 oz sweetened condensed milk
- 1 bottle mandarin oranges
- 1 tsp orange zest
- 650 ml whole milk
- salt
Heat the whole milk on medium-high; stir in the sweetened condensed milk until combined and add a tiny pinch of salt; bring to a boil.
- 3 tbsp vanilla custard powder
- 50 ml cold milk
Mix the custard powder with the cold milk with a spoon to a smooth paste.
Making the custard paste
When the milk boils, lower the heat to low; whisk the milk constantly with one hand while slowly adding the custard paste with the other, for a custard with no lumps.
Simmer 2 to 3 minutes and take off the heat before it thickens too much; it should be on the thin side.
Drain the mandarin oranges and discard the liquid; or peel fresh oranges and remove the white skins from the segments, keeping some intact for decoration.
- cold milk
If the cooled custard is too thick, thin it with a few tablespoons of cold or room-temperature milk.
Thinning, adding the oranges and serving
Add the zest, then the oranges, only once the custard is completely cool or it may curdle; mix well, pour into a bowl and decorate.
Serve chilled or at room temperature; it can be made a day ahead and thickens further in the fridge.