Tangerine Custard

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            FOOD FUNNY
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Thanks to reader Judy McKie for this one. Fortunately, there isn't an
ounce of truth to it... I hope.

The Federal Drudge Administration is planning to issue a Guideline for
Gourmets that advises you to:

A. List your ten favorite foods.

B. List your five favorite beverages.

C. List all green vegetables that look like marsh grass, fur balls,
or little trees.

D. List water.

E. Avoid A & B; eat only C; drink only D.

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            TODAY'S RECIPE
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We Americans call them tangerines, but most English speakers around
the world know them as mandarin oranges, or simply mandarins.
Regardless of what you call them, the fresh, bright flavor of these
fruits provides an interesting variation on the lowly baked custard.

Tangerine Custard

2 eggs
1 1/4 cups (310 ml) milk or half-and-half
2 Tbs (30 ml) brown sugar
A pinch of salt
2 tangerines (mandarin oranges)

Combine the eggs, milk, sugar, and salt in a mixing bowl and mix until
thoroughly combined but not until it becomes foamy. Strain and set
aside. Grate enough rind of the tangerines to make 1/2 teaspoon (2
ml) and add it to the egg mixture. Peel the tangerines and separate
the sections. Cut each section in half and arrange them in the
bottoms of 4 custard cups or ramekins. Gently pour the egg mixture
over the sections. Place the custard cups in a baking dish and add
enough water to come halfway up the sides of the custard cups. Bake
in preheated 350F (180C) until set, about 25 minutes. Remove from the
water bath and cool on a wire rack. Refrigerate for at least 2 hours
before serving. Serves 4.
Received on Fri Jan 16 12:33:04 2004