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International Desserts for the Winter Olympics: Paraguay Orange Custard

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As the eyes of the world turn to the Sochi 2014 Winter Olympics and we witness some of the finest athletes in the world compete in their chosen sport, there is no need to be watching on an empty stomach! As the world gathers in Sochi, Russia, we bring the world together in the kitchen and celebrate international diversity with some classic world famous desserts!

Though I am not the biggest fan of custard, when I was in Paraguay I fell in love with this vibrant orange laced and scented dessert. It seemed as if every silky bite had a hint of spring in it.

During the winter and spring seasons I make sure I prepare this at least once. Not only for the memories I have of this beautiful South American country nestled between Argentina and Brazil, but because its freshness makes me look forward to the day the last frost occurs and the sounds of summer which will soon be enveloping the air.

This is a very simple dessert to make at home and very hard to make a mistake. It only takes a few ingredients, all fresh and natural, and will be a tasty hit for any of your food gatherings.

Ingredients needed to make Orange Custard (serves 4):

  • 1 cup sugar
  • 1 Tbs. water
  • 6 eggs
  • 1 1/3 cup orange juice
  • 1 Tbs. grated orange zest


  1. Pre-heat oven to 350.
  2. Fill a roasting pan with 2-inches of water.
  3. In a small saucepan melt ½ cup sugar in the water until it becomes caramel in color.
  4. Spoon the syrup into 4 custard cups or ramekins.
  5. In a medium bowl whisk the eggs and sugar until light.
  6. Whisk in the orange juice and zest.
  7. Spoon the egg mixture into the custard cups.
  8. Place the cups into the prepared pan.
  9. Place the pan in the oven and bake 45 minutes.
  10. Remove from the pan and chill at least 2 hours.
  11. Run a knife around the custard and remove to serving plates.

The internationally bestselling cookbook from Chef Larry Edwards, "Edwardian Cooking: 80 Recipes Inspired by Downton Abbey's Elegant Meals," is now in it's third printing and available worldwide in both hard cover and e-book versions. The paperback version will be released March 4, 2014.



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