Ebly and orange custard with caramelised sugar

• 225 g Ebly
• 600 ml milk
• 3 oranges, peel and juice (strained)
• 1 cup sugar
• 5 egg yolks
• 50 g cornflour
• 150 ml whipping cream
• light demerara sugar or caster sugar, for glazing

1. Cook Ebly in 1.
2. 5 lts.
3. of water for approx.
4. 20 minutes, according to the desired texture alongwith the orange peel.
5. Drain when cooked.
6. Discard peel.
7. Warm milk gently.
8. Beat egg yolks, sugar and cornflour together and slowly beat in the simmering milk.
9. Return to heat.
10. Bring to a boil, whisking continuously.
11. When thickened and cooked out, remove from heat.
12. Add orange juice and whipped cream.
13. Add Ebly, mix well and pour into either a large oven proof serving dish or individual pots (you can chill at this time or continue).
14. Sprinkle the top with demerara or castor sugar and glaze under an extremely hot grill.

milk, oranges, sugar, egg yolks, cornflour, whipping cream, light demerara sugar

Taken from www.food.com/recipe/ebly-and-orange-custard-with-caramelised-sugar-15858 (may not work)