1/2 c Sugar
3 Eggs; room temp
2 Egg yolks; room temp
2 c Milk
1 c Whipping cream
1 tb Freshly grated orange peel
6 sl White bread; crusts trimmed,
-buttered on one side (I
-have used all different
-kinds of bread; from
-French to Italian)
1 c Fresh cranberries
1/3 c Water
2 tb Sugar
This is a recipe that my wife got from her sister via email and made. It
was great! and since email made it possible, in a way, I thought I’d try to
share it electronically.
Replies can be directed to me, “r-hsiung@uchicago.edu”, or to Karen,
“gould@oncology.wisc.edu”, who originally (as far as I know) computerized
it.
Preheat oven to 375.
Mix 1/2 c sugar, eggs, and egg yolks in large bowl to blend. Combine
milk, cream, and orange peel in large saucepan and bring to scalding point
over medium high heat, watching carefully so mixture does not boil. Remove
from heat and briskly stir 3 Tbsp milk mixure into eggs. Pour egg mixture
back into milk and blend well.
Line bottom of 2-quart rectangular baking dish with bread, buttered side
up. Pour custard through strainer held over bread. Set baking dish in
large pan. Add enough simmering water to pan to come 3/4 up the sides of
the dish. Bake 30 min–custard will be slightly loose.
Meanwhile, combine cranberries and water in small saucepan over medium
heat and cook until berries pop and most of water evaporates, about 5 min.
Remove from heat. Add sugar and stir constantly until dissolved.
Spread cranberry sauce gently over top of pudding. Continue baking until
tester inserted in center comes out clean, about 15 minutes.
Serve warm or cool. Suggest serving with a dollop of whipped cream.
The recipe says that it serves 10, but Karen finds this hard to believe.
My wife suggests using 4 eggs instead of 3 eggs and 2 yolks and skipping
straining the custard to simplify matters.
R-HSIUNG@UCHICAGO.EDU
(ROBERT HSIUNG)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
8 Servings