For the custard:
"1 envelope of unflavored gelatin, colorless (12 g)"
"1/3 cup of water (80 ml)"
"1 whole egg"
"4 large egg yolks"
"3/4 cup of sugar (135 g)"
"2 cups of hot milk (480 ml)"
"1 tablespoon of grated orange zest"
"1 cup of freshly squeezed orange juice (240 ml)"
"1 cup of heavy cream (240 ml)"
"2 tablespoons of orange liqueur (Cointreau or Grand Marnier)"
For the sauce:
"1 liter of milk"
"6 large egg yolks"
"4 tablespoons of cornstarch"
"1/3 cup of sugar (60 g)"
"3/4 cup of finely chopped tamarind (150 g)"
"1/4 cup of port wine or orange liqueur (60 ml)"
For the custard:
"1 envelope of unflavored gelatin, colorless (12 g)"
"1/3 cup of water (80 ml)"
"1 whole egg"
"4 large egg yolks"
"3/4 cup of sugar (135 g)"
"2 cups of hot milk (480 ml)"
"1 tablespoon of grated orange zest"
"1 cup of freshly squeezed orange juice (240 ml)"
"1 cup of heavy cream (240 ml)"
"2 tablespoons of orange liqueur (Cointreau or Grand Marnier)"
For the sauce:
"1 liter of milk"
"6 large egg yolks"
"4 tablespoons of cornstarch"
"1/3 cup of sugar (60 g)"
"3/4 cup of finely chopped tamarind (150 g)"
"1/4 cup of port wine or orange liqueur (60 ml)"
Prepare the custard: In a small heatproof bowl, sprinkle the gelatin over the water and let it hydrate for about 5 minutes
Then, place the bowl over simmering water and stir until the gelatin is dissolved. Reserve
In a blender, blend the egg, egg yolks, and sugar at high speed until smooth (about 5 minutes)
Reduce the speed, add a little of the milk, and blend until well mixed
Transfer to a medium saucepan, add the remaining milk, and cook over medium heat, stirring constantly, until the mixture starts to simmer (about 3 minutes)
Remove from heat
Add the gelatin, orange zest, orange juice, heavy cream, and liqueur, and stir until smooth
Pour into a decorated mold and refrigerate until firm (about 4 hours, minimum)
Prepare the sauce: In a medium saucepan over low heat, whisk together the milk, egg yolks, cornstarch, and sugar
Cook, stirring constantly, until the sauce thickens
Add the tamarind and cook for another minute
Remove from heat and let cool
Add the port wine or liqueur and stir to combine
Serve the chilled custard with the tamarind sauce.
