Baked Custard with Orange Flower Simple Syrup
Ingredients for Custard1 ¾ cups half and half2 cups milk or water6 eggs2/3 cup cane sugar1 tablespoon vanilla extractA pinch of saltA few drops of lemon extractIngredients for Orange Flower Simple Syrup 1 cup water1 cup cane sugar1 tablespoon orange flower water (or steep lavender or other flavoring in your syrup) DirectionsPreheat oven to 320F.To make the baked custard: In a medium-sized bowl beat eggs, sugar, vanilla and lemon extract together until smooth. Pour into soufflé dish. Set dish in a pan of very hot water that reaches halfway up the sides of the dish. Bake for one hour making sure that the water does never boils or you will make pock-marked custard. You will know that the custard is done when the center of the custard moves slightly when shaken. Remove from the oven and cool. Once cooled, place in refrigerator for at least two hours. To make the simple syrup: Combine water, sugar and orange flower water in a small saucepan over medium heat, stirring occasionally, until sugar is dissolved, about 5 minutes. Set aside to cool. Will last a week in a sealed jar if refrigerated. When you are ready to serve, run a knife around the edges of the soufflé dish, place a flat serving dish on top, then turn over onto plate. Cut cake-like slices and drizzle with simple syrup.
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