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Recipe

Difficulty

Hard

 

Prep time

1 hour

 

Cook time

30mins

 

Serves

4 individuals (medium ramekins)

 

 

 

Ingredients:

 

Pastry cream

5.29 oz Westgold UHT Milk

Zest of 1 orange (fine zest)

½ vanilla pod

1 oz caster sugar

0.35 oz flour

0.17 oz Cornflour

3 egg yolks

0.35 oz westgold Unsalted Butter

1 oz orange juice – reduced over heat by half

0.17 oz orange liqueur

 

Meringue

3 egg whites

1 oz sugar

 

 

 

 

Method

 

Pastry cream: 

 

Brush the moulds with softened butter and dust with castor sugar.

 

Make up a basic pastry cream infusing the zest into the milk and finishing with Westgold butter.

 

Finally stir in orange juice and liqueur.

 

Directly cover surface with clingfilm in a bowl to avoid skin forming.

 

Meringue: 

 

Whisk pastry cream to soften it to smooth consistency.

 

Stir in 25% of the meringue to temper then carefully fold in the remainder.

 

Spoon into the moulds and smooth off the tops with a palette knife.

 

Run a small knife around the top edge of the moulds to release the mixture allowing for even rise. Bake on a tray in a moderately hot oven (374°F) until risen and set.

 

Serve straight from the oven dusted with icing sugar, garnish with freeze dried oranges.

 

 

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