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Brown Sugar Custards with Orange Zest

Good News Low-fat evaporated milk gives sauces and desserts creaminess without using cream. "I put it in pasta sauces, panna cotta, quiche, tea—you can't tell the difference," Pam Anderson says.


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  • Total Time:
  • Servings: 4

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  • 1 3/4 cups 2 percent evaporated milk

  • 3/4 cup dark brown sugar

  • 2 large eggs

  • 1 large egg yolk

  • 1 teaspoon pure vanilla extract

  • 1/2 teaspoon grated orange zest

  • Candied orange zest, for garnish (optional)


  1. Preheat the oven to 325°. Place four 4-ounce ramekins in a small baking dish or roasting pan.
  2. In a saucepan, bring the evaporated milk to a simmer with the brown sugar. Cook over moderate heat, stirring until the sugar dissolves. In a bowl, whisk the eggs, egg yolk, vanilla and orange zest. Slowly whisk the hot milk into the egg mixture. Strain the custard into a glass measuring cup.
  3. Pour the custard into the ramekins. Add enough hot water to the baking dish to reach halfway up the sides of the ramekins. Bake for about 1 hour and 10 minutes, until the custards are just set. Transfer the ramekins to a rack and let cool. Cover the custards with plastic wrap and refrigerate until firm, at least 3 hours. Garnish with the candied orange zest.


One Serving 258 cal, 39 gm carb, 6 gm fat, 2.5 gm sat fat, 12 gm protein, 0 gm fiber.

Contributed By Photo © Stephanie Foley Published March 2008

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