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Orange Baked Custard with Roasted Strawberries

septiembre 14, 2022

A delicious diabetic-friendly dessert, easy to make and spiked with orange liqueur.


600ml skim milk

3/4 tsp orange rind, finely grated

2 eggs

60ml (1/4 cup) rice malt syrup

1 tsp cornflour

1/2 tsp vanilla bean paste
Roasted strawberries

250g strawberries, hulled, halved

1 tbsp rice malt syrup

3 tsp Grand Marnier liqueur

3 tsp orange juice

1/2 orange, zested


Step 1
Preheat oven to 150C/130C fan forced. Place the milk and orange rind in a small saucepan over medium heat. Bring just to the boil. Place the eggs , rice malt syrup , cornflour and vanilla bean paste in a large heatproof bowl. Whisk to combine. Add the hot milk mixture in a slow steady stream, whisking constantly, until combined.
Step 2
Place six 160ml ramekins in a large roasting pan. Divide the egg mixture evenly among prepared ramekins. Pour in enough boiling water to come three quarters up the side of ramekins. Bake for 1 hour 5 minutes or until the custards just wobble slightly in the centre. Stand in pan for 10 minutes. Transfer to a wire rack to cool for 20 minutes.
Step 3
For the roasted strawberries, increase oven to 200C/180C fan forced. Place the strawberries in a small baking dish. Place the rice malt syrup , liqueur , orange juice and zest in a small bowl and stir to combine. Pour mixture over the strawberries. Roast for 10 minutes or until just tender.
Step 4
Serve strawberries with the orange baked custards.