1 cup whole milk (240 ml)
1 cup heavy cream (240 ml)
1 tablespoon grated orange peel
1/2 cup sugar (90 g)
3 large eggs
3 large egg yolks
2 tablespoons Grand Marnier or Cointreau liqueur
1 large orange (for garnish)
FOR THE SYRUP
1 cup water (240 ml)
1/2 cup sugar (90 g)
1 cup whole milk (240 ml)
1 cup heavy cream (240 ml)
1 tablespoon grated orange peel
1/2 cup sugar (90 g)
3 large eggs
3 large egg yolks
2 tablespoons Grand Marnier or Cointreau liqueur
1 large orange (for garnish)
FOR THE SYRUP
1 cup water (240 ml)
1/2 cup sugar (90 g)
Preheat the oven to 180°C (medium)
In a medium saucepan, combine the milk, heavy cream, and grated orange peel
Bring to a boil over high heat until bubbles form on the surface. Reserve
In a separate bowl, beat the sugar, eggs, and egg yolks with an electric mixer (hand beater) until thickened
Gradually add the hot milk mixture, liqueur, and mix well
Divide this mixture among seven small ceramic cups, each holding 1/2 cup
Place the cups in a water bath (bain-marie) and bake at 180°C for 30 minutes or until, when inserted with a knife, it comes out clean
Transfer the cups to a wire rack and let cool
Refrigerate for at least 3 hours or overnight
PREPARE THE SYRUP: In a small saucepan, combine 1/2 cup water and sugar
Stir until dissolved
Bring to a boil over high heat without stirring until it reaches the syrup stage
Reduce heat and let simmer, occasionally stirring, until smooth
Remove from heat and let cool
Peel the orange, removing white pith
Cut into slices and place two slices per cup, without peels or seeds
Serve with the syrup
312 calories per serving
