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Ebly and orange custard with caramelised sugar
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, peel and juice (strained)
ml whipping cream
light demerara sugar
, for glazing
Cook Ebly in 1.
of water for approx.
20 minutes, according to the desired texture alongwith the orange peel.
Drain when cooked.
Warm milk gently.
Beat egg yolks, sugar and cornflour together and slowly beat in the simmering milk.
Return to heat.
Bring to a boil, whisking continuously.
When thickened and cooked out, remove from heat.
Add orange juice and whipped cream.
Add Ebly, mix well and pour into either a large oven proof serving dish or individual pots (you can chill at this time or continue).
Sprinkle the top with demerara or castor sugar and glaze under an extremely hot grill.
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