3 cups of whole milk
3 cups whipping cream
1-1/2 cups sugar
3 eggs plus 11 egg yolks
1 tblsp vanilla
1-1/2 lb white bread (I used french – toasted and buttered)
10 oranges peeled and sectioned
Cinnamon
Creme Anglaise (follows)
Preheat oven to 325 F.
Scald milk and cream. In a separate bowl whisk sugar, eggs, yolks. Add cream mixture and whisk vigorously. Stir in vanilla. Strain into a bowl.
To assemble:
Layer toased bread, orange sections and cinnamon in 7 or 8 individual 2 cup bowls or charlotte molds. Place in a bain-marie (water bath) filled with hot water about halfway up the pudding dishes. Bake 30-40 minutes until the custard is firm. Remove from the water bath. Refrigerate to store. Reheat in bowls in a 300 degree oven for serving. Turn out of molds onto serving plates and serve with Creme Anglaise.
Creme Anglaise:
2 cups each of milk and whipping cream
1-1/2 cups sugar
12 egg yolks
1/2 – 3/4 cups of orange juice.
Scald milk and cream. In a separate bowl whisk sugar and egg yolks. Add milk mixture and whisk vigorously. Heat over low to med heat until mixture will coat the back of a wooden spoon. Whisk in orange juice. Strain and let cool over an ice bath.
I made 1/2 of the quantity and it made enough for 6-8 people. The next time I will probably use orange slices instead of segments. Finally adding Contreau(sp?) or Grand Marnier to the Creme Anglaise finishes it perfectly.