Orange And Grapefruit Baked Custards

• 1 tsp cornstarch
• 1/2 cup 2% or whole milk
• 2 None eggs
• 1/3 cup granulated sugar
• 2 None oranges, peeled, separated into segments, pith and membranes removed, any juice collected, 1/3 of segments reserved for garnish, remainder diced
• 2 None grapefruits, peeled, separated into segments, pith and membranes removed, any juice collected, 1/3 of segments reserved for garnish, remainder diced
• 1/2 cup heavy cream
• 4 slices brioche (about 1/3 inch thick), torn into pieces

1. Preheat the oven to 300u0b0F. In a small bowl, mix the cornstarch and milk until smooth. In a separate bowl, beat the eggs and sugar until fluffy. Place 1/4 cup of the collected orange and grapefruit juices into a saucepan. Stir in the cream and bring to a boil. Stir into the egg mixture along with the milk mixture.
2. Place 1/2 the torn brioche into the bottom of 4 - 6 oz ramekins. Add 1/2 the diced fruit and 1/2 the cream mixture. Repeat with the remaining brioche, diced fruit and cream. Place in a roasting pan and fill with water halfway up the sides of the ramekins. Bake for 20 mins.
3. Remove from the oven, allow to cool then chill for 1 hour. Decorate with the fruit segments and allow to stand at room temperature for 10 mins before serving.

cornstarch, milk, eggs, sugar, oranges, grapefruits, heavy cream

Taken from recipes-plus.com/api/v2.0/recipes/19631 (may not work)