A detailed recipe for a thick custard with цукатами. 
Photo of the dish: МариоBatali Time: 15 min. Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Custard
- 6 egg yolks
- 4 tbsp. l corn starch
- 1/2 tbsp. Sahara
- 3 tbsp. milk
- Zest and juice of 4 red oranges
- 1.5 tbsp. fat cream
- 1/2 portion of candied citrus peels (see recipe below)
Candied citrus peels
- 4 oranges, or 3 grapefruits, or 8 lemons (only crusts, julienne)
- 8 tbsp. Sahara
- 5 tbsp. water
- Ultrafine sugar for sprinkling
Recipes with similar ingredients: milk, cream, eggs, oranges, lemon, grapefruit, candied fruit, starch
Recipe preparation:
- In a large thick-walled pan, mix the egg yolks, corn starch, sugar and mix well with a spoon. Pour in trickle the milk and place the pan on medium heat. Cook stirring constantly, 10-12 minutes, until a thick cream is obtained. Not let the mixture boil. Remove from heat, gently inject juice and zest, pour into 6 chilled pudding molds and give cool completely in the refrigerator. Whip the cream and decorate each a mold with whipped cream and candied fruit. Candied citrus fruits crusts: In a pan of 2 liters. mix sugar and water and bring to a boil. Make sure the sugar has dissolved. Take off fire.
- In a large saucepan, mix the zest and so much water so that it completely covered the crusts. Bring to a boil. Get out rinse, rinse with cold water and repeat the same steps 2 more fold. Put blanched crusts in a pan and pour in syrup so that it is 2.5 cm above the crusts. Bring to a boil reduce heat so that the syrup boils weakly and cook until crusty will not become transparent and soft. Remove from heat and let cool. Drain the syrup and place the crusts on the wire rack. Roll in sugar and Store in an airtight container.
