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Title: Souffleed Orange-Almond Custard
Yield: 8

Ingredients

    1/2 c  unsalted butter; softened
  1 1/2 c  granulated sugar
      6    eggs; separated & at room
      1    temperature
    2/3 c  fresh orange juice
    2/3 c  all-purpose flour
      1    grated peel of 3 oranges
    1/2 c  sliced roasted almonds
  1 1/2 c  milk
  1 1/2 c  heavy cream
    1/4 ts salt

Instructions

In a large bowl, cream together the butter and sugar with an electric
mixer until light and fluffy. Add the egg yolks, one at a time, beating
well after each addition. Blend in the orange juice, flour, orange zest,
and almonds. Add the milk and cream and mix well.

Preheat oven to 350 F. In a separate bowl; beat together the egg whites
and salt until soft peaks form. Fold the egg white mixture into the milk
mixture.

Pour the mixture into a greased 9-inch cake pan. Set the pan into a larger
baking pan and add hot water to fill halfway. Bake for 1 hour. Remove and
let stand for 5 minutes. Serve warm.

YIELD: 8 SERVINGS

This recipe was created by chef Russell Stannard.

RABBIT HILL INN
LOWER WATERFORD, VERMONT

Per serving: 525 Calories (kcal); 33g Total Fat; (55% calories from fat);
8g Protein; 51g Carbohydrate; 239mg Cholesterol; 150mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6
Fat; 2 1/2 Other Carbohydrates

Recipe by: Inn Country USA - RABBIT HILL INN

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