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Custard With Rum-Marinated Oranges

Custard With Rum-Marinated Oranges
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Serves 4| Hands-On Time: | Total Time:


  • 1 cup sugar
  • eggs
  • 2 1/2 cups whole milk
  • 1 tablespoon vanilla
  • oranges
  • 2 tablespoons sugar
  • 1 tablespoon rum (optional)


  1. Heat oven to 350º F.
  2. In a bowl, whisk 1 cup sugar with 6 eggs. Stir in 2 1/2 cups whole milk and 1 tablespoon vanilla.
  3. Pour into 4 custard cups or ramekins; set them in a baking pan. Pour hot water into the pan so it comes halfway up the sides of the cups. Bake until the custard is set, about 45 minutes.
  4. Remove the cups from the hot water, cool briefly, then refrigerate until set, about 1 hour.
  5. Peel and section 3 oranges. Toss the sections with 2 tablespoons sugar, 1 teaspoon vanilla, and 1 tablespoon rum, if desired. Spoon the marinated fruit over each custard and serve.
By April, 2004

Nutritional Information

  • Per Serving
  • Calories 455
  • Calcium 189mg
  • Carbohydrate 75g
  • Cholesterol 326mg
  • Fat 11g
  • Fiber 2g
  • Iron 2mg
  • Protein 13mg
  • Sat Fat 4g
  • Sodium 143mg
What does this mean? See Nutrition 101 .

Quick Tip

Red, yellow, and green apples
Pat washed fruits and veggies dry before bagging them for storage. Damp items spoil quickly.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.