Soft Orange Custard

By kelseyll

This custard like dessert is delicious warm or cold. I like that it uses a milk alternative and that I can use a gluten free flour for my husband's allergy needs and it still turns out great. I've even added cooked tapioca beads and stirred it in after adding the coconut milk for added texture and thickness. This is a recipe I usually double and make 8 ramekins at a time. =)

Ingredients

• 2 Tbsp. butter
• 2/3 c. sugar
• 2 eggs
• 2 Tbsp. flour (can use sweet white rice flour or tapioca flour for gluten free diets)
• 1/4 tsp. salt
• (if doing gluten free flour then add about 1 tsp. Xanthan Gum)
• 1/4 c. orange juice
• 1 1/2 tsp. orange zest (finely grated orange peel) You may want more for a decorative topping.
• 1 tsp. lemon juice
• 1 can (about 13.5 oz size) Coconut Milk (Regular or Light - both work)

Details

Servings 4

Preparation

Step 1

1. Beat butter and sugar together for 1 minute or until combined and smooth.

2. Add eggs, four, salt (& Xanthan Gum if doing gluten free version). Beat about 2 minutes or until thick.

3. Add orange juice, grated peel and lemon juice. Blend until smooth.

4. Add coconut milk and blend again until smooth.

5. Pour into ramekins. Place filled ramekins in a baking dish filled with 1 inch of hot water. Top with a little extra orange zest for garnish.

6. Bake at 325 degrees for 35-40 minutes. Remove and cool on a cookie rack. Can be served warm. Store extras in refrigerator, they are great cold too!