ORANGE CUSTARD ON EGG SHELLS

For this week’s theme of  Easter EGG hunt, I made  ORANGE EGG CUSTARD  served on egg shells.  Don’t they look like real egg yolks? (Not that anybody would want to eat raw egg yolks! *grin*) We don’t have anybody in the house or our neighborhood young enough to do an Easter egg hunt so no egg painting this Easter.  But with the kids and grandkids visiting for Easter break,  I did cook using a lot of eggs.

Ingredients:

• 4 fresh eggs
• ¼ cup sugar
• 2 tbs cornstarch
• pinch of salt
• 3/4 cup orange juice
• 2 egg yolks, beaten
• 1/2 cup yogurt

Directions:

1. Lightly tap and gently crack the shell of egg (pointed end). Peeling off just the top shell, gently shake out the egg white while holding over a bowl. Then shake out the egg yolk on a second bowl.  Repeat with the rest of the eggs. (You only need two egg yolks for this recipe.  Save the rest for another recipe, like these Spicy Almonds snacks.)
2. Wash egg shells gently with warm, soapy water.  Place in a bowl and microwave on high for 3 minutes.  Or you can bake in the oven (place on baking sheet) for 5 minutes at 400F to kill any bacteria. Set aside.  (I wash and bake  egg shells every time I use them for cooking or baking. They are the best source of calcium for my dog’s diet.  After baking, I grind finely and then store in a airtight container. If I have too much, my orchids get the benefit.  I just crush unbaked egg shells and sprinkle on my flower pots.)
3. To make the custard, mix sugar, salt and cornstarch in a saucepan.  Add orange juice heat on low until bubbly, stirring constantly.
4. As soon as you see bubbles form, scoop 1/2 of the warm mixture and mix with the yolk.  Whisk until mixed then combine with the rest of the mixture in the pan.  Continue cooking for a minute or two, stirring constantly.
5. Remove from heat then add yogurt.  Stir.  You will now have a custard consistency.
6. To serve, place egg shells on espresso cups or on egg cartons.  Gently scoop orange custard onto the shells filling almost to the top.  Alternatively, you can place the custard in a pastry bag or ziploc bag, cut a corner (small cut) and pipe in the custard onto the shells.
7. Keep in refrigerator until ready to serve.

This recipe fills 4 medium size eggs.  You can easily double the recipe and fill 8 eggs. You can also do a chocolate custard, chocolate ganache or mango pudding and serve them the same way.

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