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Carob Custard With Orange Topping Recipe
|Milk||2 1⁄2 Cup (40 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Basic carob syrup||2 Tablespoon|
|Vanilla extract||1 Teaspoon|
|Orange topping||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 2923 Calories from Fat 389
% Daily Value*
Total Fat 43 g66.5%
Saturated Fat 18.3 g91.4%
Trans Fat 0 g
Cholesterol 1113.9 mg371.3%
Sodium 925.3 mg38.6%
Total Carbohydrates 565 g188.2%
Dietary Fiber 0.15 g0.6%
Sugars 385.3 g
Protein 67 g134.4%
Vitamin A 35.9% Vitamin C 0.62%
Calcium 77.6% Iron 62.4%
*Based on a 2000 Calorie diet
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.