Prep 40 mins
Cook 0 mins
Simpler than it looks, really luscious, yet light. Do try to add at least one blood orange--not for taste, but for the beautiful color. By way of the LA Times.
- 8 navel oranges (or combination of navel, blood and pink Cara Cara navels)
- 3 egg yolks
- 3 tablespoons sugar
- 3 tablespoons orange juice
- 1 tablespoon rum
- 1⁄4 teaspoon lemon juice
- 1 teaspoon orange zest
- 2 tablespoons whipping cream
- 2 teaspoons powdered sugar
- 1⁄3 cup sliced almonds, toasted
- Peel and slice the oranges: Using a sharp paring knife, slice off the bottom and the top of each orange, exposing the flesh underneath; following the curve of the fruit, cut a one-half to 1-inch wide vertical strip of the peel; repeat, working your way around the orange until you've cut away all the peel; trim any white pith.
- Slice the orange into quarter-inch slices and place in a baking dish (a 12-inch round dish works well).
- Repeat, using all of the oranges.
- In a small heat-proof bowl, combine the egg yolks, sugar, orange juice, rum, lemon juice and orange zest and stir to combine with a whisk.
- Place the bowl over a small pan of simmering water, like a double-boiler, and continue stirring with the whisk; the mixture will foam a little, then turn pale and finally thicken after about 3 to 5 minutes.
- When the mixture is thick enough that the whisk leaves tracks in it, remove the bowl from the heat, whisk rapidly to cool it down, and pour it through a fine strainer into a clean bowl.
- Cover with plastic wrap and refrigerate (the dish can be prepared to this point up to 8 hours in advance and refrigerated separately).
- When almost ready to serve, beat the whipping cream with a balloon whisk until it forms stiff peaks.
- Stir the egg mixture to loosen it, adding any orange juice that has collected in the bottom of the baking dish.
- Gently fold the egg mixture into the whipping cream.
- Sprinkle the oranges with the powdered sugar and stir to combine.
- Spoon the egg mixture over the oranges in a haphazard pattern (there won't be enough to completely cover the fruit, so don't worry).
- Sprinkle with the slivered almonds and place the baking dish under a cold broiler as close to the flame as possible.
- Turn on the broiler and heat just until the gratin puffs and browns, about 4 to 5 minutes.
- Alternatively, you can brown the top with a creme brulee torch. Serve immediately.
Oh my! My new favourite !WOW! dessert. Definitely not as complicated as it might sound too some (the first 3 instructions are for peeling the oranges properly). I used 4 naval oranges and 4 blood oranges, as Kate suggested and it was gorgeous even before I completed the dish. I loved the citrusy-sweetness of the oranges and creaminess of the gratin. The almonds were the perfect topping - adding their flavour and crunch. A delight in every way - texturally, visually and definitely full marks for flavour. This really should get more stars.
I liked this... I'm the fruit fan of the family and enjoyed this a lot. I was however expecting the gartin topping to puff up a lot more in the oven and to be lighter in texture, Ii was heavier than I expected and I'm not sure if it is meant to be the way it turned out for me or not. Either way , although it wasn't quite what I expected it did taste delicious and I liked it a lot. I used blood oranges that were a lop sided mix of orange on one side and red on the other, but they had deep flavour and were juicy not dry, so, all in all this was a successful dessert. Please see my rating system: 4 lovely stars for a fruity dessert that I will keep as a treat becuase a small portion is hard to keep to. Thanks!
When I saw this I thought it would be great and it was. A different kind of dessert and it's nice to have a dessert with oranges. Followed the recipe except I about doubled the whipping cream which worked fine. I also did not strain my egg mixture, I like the look and texture of zest. I used the zest from a blood orange as well which made the custard look great.