Updated Monday, October 25th, 2010
Yield: 5 servings
Preheat the oven to 300° F. In a mixing bowl whisk together the egg, egg white, and fructose. Gradually whisk in the milk; then add the vanilla and orange extracts and orange zest.
Place 1-1/2 teaspoons of the cereal in the bottom of each of five 1/2-cup custard cups or ramekins; carefully pour the custard mixture over the cereal. Sprinkle the surface with freshly grated nutmeg.
Place the filled cups in a shallow baking dish; add enough very hot water to the baking dish to come halfway up the sides of the custard cups. Bake until custard is set but still slightly wobbly - a paring knife inserted halfway between the center and edge of each custard should come out clean, usually in 20 to 25 minutes.
Carefully remove the custards from the water bath and cool on a wire rack. Refrigerate until ready to serve.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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