For those of you, like myself, who have had egg-separating mishaps and fallen-spongecake disasters, this recipe couldn't be simpler. Only three very basic ingredients, no whisking, no folding. A splash of orange-flower water would probably add a lovely perfumey touch. With the money you're not spending on coconut macaroons in a can, get really fresh, gold-yolked eggs from happy, pasture-raised chickens. Joseph dresses her custard up with lightly toasted coconut shards, but you can also get crazy and let your guests dive into David Lebovitz's toffee-licious Chocolate-Covered Caramelized Matzoh Crunch as well.

Orange Custard. Photo by Rebecca Joseph

Recipe: Orange Custard
Recipe courtesy of 12 Tribes Food

Made from just eggs, sugar, and orange juice, this easy dessert takes just a few minutes to put together. Unlike a typical baked custard, it contains no dairy, so it can served as dessert after a meat meal by those following kosher dietary laws.

Prep Time: 10 minutes
Cook Time: 30-35 minutes
Total Time: 40-45 minutes
Yield: 6 custards

Ingredients
5 large eggs
1/3 cup sugar
2 cups fresh orange juice

Preparation

Preheat the oven to 325° F. In a small pot, heat orange juice until lukewarm.
In a medium bowl, beat the eggs with a fork until well blended. Beat in the sugar. To produce a smooth, creamy custard, the mixture should be well combined, but not frothy. Slowly add the orange juice, beating to combine.
Pour 1/2 cup of the custard mixture into each of 6 ramekins. Place the ramekins in a large pan and pour enough boiling water into the pan to come about halfway up the sides of the ramekins.
Bake for 30 to 35 minutes, or until just set. Remove the ramekins from the pan of hot water. Cool for 30 minutes, then refrigerate. Serve chilled.
Serves 6.

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