These caramel custards from Spain are light and creamy desserts.
SPANISH CARAMEL CUSTARDS
1 orange or 12 large strawberries or raspberries (optional)
2 1/2 cups milk
1/2 cup granulated sugar (Superfine sugar works best.)
6 tablespoons granulated sugar
6 tablespoons water
Preheat oven to 300 degrees. Wash and dry the orange, then remove rind with a vegetable parer. Place the orange rind and milk in a saucepan over low heat; allow to boil slowly and then let stand for 10 minutes. Beat the eggs and sugar together in a bowl and strain over the milk. Beat lightly to mix. Half fill a roasting pan with the warm water and place in the oven.
To make the caramel, put the sugar and water in a saucepan. Heat slowly until the sugar has dissolved, then boil steadily without stirring until the sugar turns a pale golden brown. Pour the caramel into individual custard cups or a 6-inch in diameter souffle dish. Leave about 2 minutes to set.
Remove the roasting pan from the oven. Strain the egg and milk mixture onto the caramel in the dishes and place the dishes in the roasting pan. Place roasting pan in the oven and cook until the custard is set for 40 minutes to an hour.
Let cool at least 3 hours, then chill in the refrigerator.
If using oranges to garnish, remove the pith from the oranges with a sharp knife and divide the flesh into sections.
Place the custards individual plates or place all custards on a large platter. Arrange the orange sections around the custards or garnish with your favorite berries.