Orange Custard

1/4 cup of sugar
1 teaspoon of cornstarch
2 large eggs
1 large egg yolks
1 cup of fresh orange juice at room temperature
1 teaspoon of finely grated orange zest







Preheat the oven to 325 degrees F.

In a saucepan, bring to a boil 2 cups of water for a water bath.

Lightly butter (use unsalted butter) 4 (6-ounce) custard cups.

In a small bowl, mix the sugar and the cornstarch. Be sure to mix it very well. Set it aside.

In a medium bowl beat the eggs and the egg yolks. Use an electric mixer.

Add the sugar-cornstarch blend to the egg mixture. Beat at the medium-to-high speed until the mixture is smooth, pale, and creamy. Beat in the orange juice. Gently stir in the zest.

Pour the mixture into the prepared custard cups.

Place the cups into a large baking pan. Carefully pour the boiling water into the pan around the cups. Add the water until the level is half way up the outside of the cups.

Carefully place the baking pan in the preheated oven.

Bake about 40 minutes, or until the custards are almost set in the center and a thin knife inserted in the center comes out clean.

Remove the cups from the water bath and allow them to cool completely on a rack.

Refrigerate the cooled custard cups for 6 hours before serving.

Serve chilled, directly from the cups.

These are best served the same day they are made. They do not do well if they hang around for more than 12 hours.