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Ingredients
- 2Â 1/2 c. (1 pint) double (heavy)
- Â Â Cream
- 1/2 tsp Cinnamon
- 1 Tbsp. Grated orange peel
- 8 x Egg yolks
- 1/4 c. (2 ounce) sugar
- 1/4 c. (1-1/2 ounce) (approx) brown
- Â Â Sugar
Directions
- Heat the cream to boiling point with the cinnamon and orange peel. Beat the egg yolks and sugar in a bowl. Pour the warm cream into the egg mix and beat with a whisk to keep it smooth. Put this mix into the top half of a double-boiler over simmering water and cook, stirring, till the custard is thick sufficient to coat a silver spoon. Pour into an 'ashet' or possibly enamel dish which can be transferred from the refrigerator to the grill without breaking. Refrigeratethoroughly. Sprinkle brown sugar on top, being very careful to make an even layer, since any lumps and bumps will burn easily. Put under the grill broiler for a minute or possibly two till the sugar has melted, watching it like a hawk to prevent the sugar burning. Adapted from traditional recipe by Maxime de la Falaise, in Seven Centuries of English Cooking
- Servings: 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 19g | |
| Recipe makes 4 servings | |
| Calories 64 | |
| Calories from Fat 5 | 8% |
| Total Fat 0.54g | 1% |
| Saturated Fat 0.34g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 1mg | 0% |
| Potassium 7mg | 0% |
| Total Carbs 15.35g | 4% |
| Dietary Fiber 0.3g | 1% |
| Sugars 14.81g | 10% |
| Protein 0.11g | 0% |
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