The french dessert gets a Local twist with five-spice Powder and orange zest.
The french dessert gets a Local twist with five-spice Powder and orange zest.
MAKE IT!
Recipe by Chris Ng, chef-owner of Ah Bong’s Italian
Serves 4
1. Preheat the oven to 150 deg C.
2. In a pan over medium heat, bring 100ml milk, 100g whipping cream, 20g brown sugar, zest of one orange and a pinch of five-spice powder to the boil. Remove from heat.
3. Add the milk mixture slowly to 4 egg yolks, whisking constantly.
4. Pour into 4 ramekins. Place them on a deep baking tray, and fill it with water up to 3cm high. Bake for 25min. The custard should wobble a little when tapped. Chill overnight.
5. To make a glaze, cook 4 tbsp sugar and 4 tbsp water in a pan over medium heat until golden brown and caramelised. Spoon it over the custard and serve.
