Carob Custard With Orange Topping Recipe
Ingredients
| Milk | 2 1/2 Cup (16 tbs) | |
| Honey | 1/4 Cup (16 tbs) | |
| 2 tablespoons Basic Carob Syrup | ||
| Eggs | 5 | |
| Vanilla extract | 1 Teaspoon | |
| 2 cups Orange Topping | ||
Directions
Preheat oven to 350° F.
In a medium-size saucepan, heat milk, honey, and carob syrup to scalding.
Remove from heat.
In a medium-size bowl, beat eggs well.
Stir in vanilla.
Add 1 cup of the scalded milk mixture, a little at a time, whisking constantly.
Return to pan, stirring constantly.
Turn into a 1 1/2-quart casserole.
Place in a pan of hot water, and bake on middle shelf of oven for about 1 hour and 10 minutes, or until a knife inserted near the center comes out clean.
Cool completely, and chill.
In a medium-size saucepan, heat milk, honey, and carob syrup to scalding.
Remove from heat.
In a medium-size bowl, beat eggs well.
Stir in vanilla.
Add 1 cup of the scalded milk mixture, a little at a time, whisking constantly.
Return to pan, stirring constantly.
Turn into a 1 1/2-quart casserole.
Place in a pan of hot water, and bake on middle shelf of oven for about 1 hour and 10 minutes, or until a knife inserted near the center comes out clean.
Cool completely, and chill.
Chef
