GinGin : 4 New Regent Street Christchurch Luke Dawkins is a man who sucks the juice out of life and lives every inch of his aesthetic, quirky personality and infectious nature. We met about 2 years ago when I walked into GinGin Victoria Street; him on one side of the bar and me the other;…
Orange Zest Infused Custard
This is a simple and wonderful way to make a quick, light full of flavour custard for puddings and desserts or to eat puddled over a pile of sliced bananas – OH! OH! OH!
Prep Time: 15 min
Cook time: 25 min
Serves: Makes 500ml
Pour the milk into a saucepan and heat gently to a simmer.
Sprinkle in your zest, stir then remove from the heat, allowing the zest to infuse the milk for about 15 minutes, give it a stir every now and again.
Drain the milk and discard the zest. Pour the milk into a clean saucepan and heat again to a simmer.
In a heatproof bowl or jug, whisk together the sugar, egg yolks and cornflour.
Once the milk is simmering (not boiling), whisk a little of the hot milk into the egg mixture, keep adding a little at a time until all the milk is combined. Transfer back to the saucepan.
Stir over a low heat until the custard is thick and silky. Simmer for another minute. Then remove from the heat.
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The Permit Room 779 Colombo Street Lunch Menu : $5 – 20 Dinner Menu : $10 – $36 “Welcome to the days of East – Indian prohibition. As a visitor, inside these four walls, the laws against extravagance don’t apply. The Permit Room has attained a license from the authorities in your name. Tonight you…