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Orange Custard

Yield 4 to 6 servings


  • 5 oranges, peeled, seeded, and separated into sections
  • 1/2 cup plus 2 tablespoons sugar, divided
  • 1 cup milk
  • 2 eggs, separated
  • 1 tablespoon plus 1 teaspoon cornstarch

How to Make It

  1. Place orange sections in a medium bowl; sprinkle with 2 tablespoons sugar. Set aside.

  2. Combine milk, egg yolks, 1/4 cup sugar, and cornstarch in a saucepan; mix well. Cook over medium heat, stirring constantly with a metal spoon, 5 minutes or until custard thickens and coats spoon. Cool to room temperature.

  3. Drain prepared oranges; discard juice. Place oranges in bottom of a 1-quart casserole. Pour cooled custard over oranges. Set aside.

  4. Beat egg whites (at room temperature) until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue over top of custard, sealing to edges. Bake at 450° for 5 minutes or until golden brown. Spoon into individual serving bowls.

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