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Brown Sugar Custards with Orange Zest
© Stephanie Foley

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.

  1. 1 3/4 cups 2 percent evaporated milk
  2. 3/4 cup dark brown sugar
  3. 2 large eggs
  4. 1 large egg yolk
  5. 1 teaspoon pure vanilla extract
  6. 1/2 teaspoon grated orange zest
  7. 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.
Notes One Serving 258 cal, 39 gm carb, 6 gm fat, 2.5 gm sat fat, 12 gm protein, 0 gm fiber.