- 90 g salted butter
- 255 g white sugar
- 2 T orange zest
- 4 free-range eggs, separated
- 2 cups full-cream milk, warmed
Preheat the oven to 120°C. Whisk the butter and sugar together until light and creamy.
Add the orange zest and egg yolks and combine well.
Slowly add the warm milk while whisking.
Whisk the egg whites until stiff peaks form, then fold into the mixture.
Divide the mixture between six ramekins or small bowls (you can grease them with cooking spray). Place the ramekins in a large baking dish, then fill with water until it comes halfway up the sides of the ramekins. Bake for 40 minutes. Remove from the oven but leave the custards in the water to cool slightly.
For a decadent dessert, serve with dark chocolate ganache and chocolate shavings. Or garnish with sliced seasonal fruit for a lighter approach.
A crisp caramel topping, as for crème brûlée, is another option.
Cook's note: These custard tarts have an extremely light and delicate texture that contrasts with the richness of a chocolate ganache.
This recipe is from award-winning chef Jackie Cameron's book of family recipes and trade secrets, "Baking with Jackie Cameron" (Penguin, R290).