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Time to make:
50 mins (Hands-on time: 10 mins, Cooking time: 40 mins), plus chilling and infusing
$1.10 per serve
(at time of publication)
Full ingredients list:
zest of 4 oranges
75g caster sugar
500ml reduced-fat milk
4 egg yolks
6 tablespoons reduced-fat plain yoghurt
zest of 1 orange
2 tablespoons grated dark chocolate
Nutritional information (per serve)
Instructions and steps:
Step 1Blend zest and sugar in a food processor until it forms a powder. Place in a large saucepan with milk, stir and warm over medium heat until just below simmering point. Turn off heat, cover with a lid and leave to infuse for 1 hour.
Step 2Preheat oven to 150°C. Place eggs and egg yolks in a large bowl and beat lightly. Strain orange-infused milk through a sieve over eggs and gently combine. Strain mixture again.
Step 3Pour mixture into 6 ramekins. Place them in a roasting pan (of at least 5cm deep) and pour enough hot water into the pan to reach halfway up the sides of the ramekins. Bake for 40 minutes, or until custards are lightly set but wobble gently. Cool at room temperature for 2 hours, then refrigerate for a further 4 hours.
Step 4Top with a spoonful of yoghurt, orange zest and dark chocolate.
About this recipe
First published: March 2016