Orange Custard Cups

We like custard, and we also like orange.  This recipe from Better Homes and Gardens Old Fashioned Home Baking 1990 gives us a delicious way to enjoy both.  It makes a quick, simple dessert that was very creamy and tasty.  We like it best with almost all heavy cream!  Very luxurious.

                          Orange Custard Cups

  4          Large  Eggs

  2          Cups  Half and Half -- or whole milk or heavy cream and milk

     1/2    Cup  Sugar

     1/2    Teaspoon  Orange Extract -- or 2 tbsp. orange liqueur (divided)

     1/8    Teaspoon  Salt

 Topping

    1/2    Cup  Heavy Cream

  2          Teaspoons  Powdered Sugar -- or white sugar

CUSTARD:  

Preheat oven to 325°.  Combine eggs, half and half, sugar, salt and 1/4 TEASPOON of the orange extract (or 1 tbsp. of orange liqueur), just until mixed.

Place 6 ungreased 6 ounce custard cups in a 13 x 9" pan, pour egg mixture evenly into the custard cups.  Pour boiling water into the pan around the cups to a depth of 1".  You can line the pan with a cloth (I used a clean cotton dish cloth) to keep the custards from moving around and to keep them from cooking too quickly on the bottom.

Bake at 325° for 40-45 minutes until done.  Cool on wire rack, cover and chill for at least 1 hour. 

TOPPING:

Beat 1/2 cup whipping cream, 1/4 TEASPOON of the orange extract (or 1 tbsp. orange liqueur) and 2 teaspoons powdered sugar.  Top custards and serve.

Cost:  $1.10 or 19¢ per serving about 2/3 cup each.

Yield:  "3 3/4 Cups"         6 custard cups