Brown Sugar Custards with Orange Zest

ACTIVE: 20 MIN
TOTAL TIME: 1 HR 30 MIN plus chilling
SERVINGS: 4

•HEALTHY
•MAKE-AHEAD

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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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)

Preheat the oven to 325°. Place four 4-ounce ramekins in a small baking dish or roasting pan.
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.
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.

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

Brown Sugar Custards with Orange Zest

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Brown Sugar Custards with Orange Zest

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