A delicious diabetic-friendly dessert, easy to make and spiked with orange liqueur.
600ml skim milk
3/4 tsp orange rind, finely grated
60ml (1/4 cup) rice malt syrup
1 tsp cornflour
1/2 tsp vanilla bean paste
250g strawberries, hulled, halved
1 tbsp rice malt syrup
3 tsp Grand Marnier liqueur
3 tsp orange juice
1/2 orange, zested
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.
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.
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.
Serve strawberries with the orange baked custards.