Ingredients
-
8
-
4
-
1
-
800
-
-
6
-
1/2
-
225
-
2
-
-
-
-
-
-
Directions
Bourtaka Muhallabieh (Orange Custard With Caramel), A Lebanese Orange Custard with Caramel, which I’m posting for the 2005 Zaar World Tour, adapted from a recipe in from the Bay Books’ publication: ‘The Best of Lebanese and Middle Eastern Cooking’ This dessert can be eaten warm or chilled , A Lebanese Orange Custard with Caramel, which I’m posting for the 2005 Zaar World Tour, adapted from a recipe in from the Bay Books’ publication: ‘The Best of Lebanese and Middle Eastern Cooking’ This dessert can be eaten warm or chilled
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Beat the Eggs and Sugar Lightly in the Top of a Double Boiler, Add the Salt and Heated Milk, While Stirring Continuously. |
|
2
Done
|
Place the Pan Over Hot Water and Stir Until the Custard Thickens. |
|
3
Done
|
Remove the Pan from the Heat and Place It Over Cold Water to Cool the Custard. |
|
4
Done
|
Flavour the Custard With Vanilla. |
|
5
Done
|
Arrange the Orange Slices in a Shallow Glass Dish and When the Custard Is Cold Pour It Over the Orange Slices. |
|
6
Done
|
in a Heavy-Based Pan, Heat the Sugar Until It Has Melted but not Browned and Then Slowly Add the Hot Water and Orange Zest; Stir and Cook For 1 Minute, Then Pour Over the Top of the Custard. |
