Seville orange custard

Seville orange custard

By
From
A la Grecque
Makes
1.5 litres
Photographer
Mark Roper

Seville oranges are tart and sour and are probably best known for making marmalade, but their intense orange flavour makes them ideal for all sorts of desserts, such as this custard. I love to use it as an accompaniment to tarts and cakes, such as the lemon yoghurt cake. But it’s just as delicious eaten on its own, or poured over a scoop of ice cream.

The quantities make about 1.5 litres, but can be halved if you prefer.

Ingredients

Quantity Ingredient
900ml pouring cream
2 large seville oranges, zested and juiced
220g caster sugar
8 egg yolks
4 tablespoons cointreau

Method

  1. Pour cream in a heavy-based saucepan and bring to a simmer.
  2. Half-fill another large saucepan with water and bring to the boil. Whisk the egg yolks with the sugar, orange zest and juice in a bowl until pale and creamy. (A stainless steel bowl is best, as it is a good conductor of heat.) Slowly pour the hot cream onto the egg mixture, whisking continuously. Sit the bowl on top of the saucepan of boiling water, making sure the water doesn’t touch the bowl. Cook, stirring continuously with a wooden spoon, until the temperature reaches 83oC. If you don’t have a thermometer, the custard should be thick enough to coat the back of the spoon.
  3. Remove from the heat and strain through a fine sieve. Allow the custard to cool then stir in the Cointreau. Refrigerate the custard. It will keep for 2–3 days.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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