Soft Orange Custard
Total TimePrep: 15 min. Bake: 35 min.
I am an avid baker and this recipe didn't turn out very well. I had difficulty getting it to set and the texture was not good. In fact, I had made it for a dinner for my in-laws and ended up throwing it out and serving them leftover Christmas dainties.
I used 1/4 cup pureed mango, 1/2 t of vanilla powder,1/2C sugar, 2% milk, and otherwise followed it. It has a great flavor and color. FYI, one mango will give you about 3/4C puree, so use the rest in a smoothie!:)
I had to change the recipe for gluten free and diabetic, so I replaced the flour with sweet rice flour and also used Splenda, and I liked the recipe. I love custard and I thought this was wonderful and I will make it again. I should make a regular recipe so that I can compare it to my revision.
can this be made in another dish rather than ramekins which I do not have?
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Mmmmmm...This was great! I loved the citrusy taste, and I don't usally enjoy that. Very good. I will definity make it again.
this is good not only alone but also folded it in my fruit salad. Yummy
Kaffaroni ~ you can absolutely use 1% milk eith no problem. You don't even need to cut down on the butter. The tiny bit of added fat in the milk won't affect the recipe at all. Happy baking!
Kaffaroni ~ you can use 1% milk perfectly with no problem. You don't even need to cut down on the butter. The tiny bit of added fat in the milk won't affect the recipe at all. Happy baking!
Just want to ask a question. I don't want to buy fat-free milk just for this recipe, always buy 1% milk. Can I use that instead, maybe cut down on the butter a bit to compensate? Sounds delicious; I'm sure I'll like it!