P583 C  FAX 2 583 Fri 28 Feb 22:35/03
       ^   
  '5 s57) 7   
  &-$-%%% -   
                                    1/6 
 PORTUcUESE CUR@aND TAbTS AND 1.   @    
 SAUCE                                  
 Eor 2 people                           
                                        
 Ingri i nus                            
 225g/8oz ready-to-roll puff pastry     
 300ml/\ pint milk                      
 1 vanilla pod                          
 2 egg yolks                            
 75g/3o= cpstit sugar                   
   tbs8 8lpin flw5z          
 2 tb;p cornflouz                       
 a frs drops of 9ullou fog4 qgfo4rhv£   
 good pinch of grated nutmrg            
 2 large orange;                        
 1 lemon                                
                                        
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   P583 CJJFA  2 k8s@Fri 28 Fed 22:35/51
-     
      
    MJ  
                                   03/6 
 Method (cont)                          
                                        
 2 Plate t(j milk in a small pan and    
 almost brink to the boil. Spli5 a      
 6anilla pod in half, scoop out thu     
 ujeds Qnd0Qdd both to thu milk. Rrmovj 
 the milk from the heat and set aside.  
   @                 @                  
 5 Place the egg yolks in a born with   
 50g/2oz of the castix sugar and whisk  
 until pale and thick. Whi;k in the     
 flour and cornflouj and strain in the  
 milk, stirring constantlyL and add a   
 lYttli food colouring if necessary.    
 %jturn to the pan, add nutmegL boil and
 whisv for 2-3 minuter until thicSjnjd. 
                                        
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   P583 CEEFAX 2 583 Fri 28 Frb 22:33O5 
     ^
      
       
                                    4/6 
 Method (cont)                          
                                        
 4 Rjmw6j the tazts from thu g6jn  tpkr 
 o)t of the tins, pour in t(j custard   
 and bake for 6-  minkti1 unthl set. 
                                        
 5 Grate the rind from an orange and puv
 in a small pan. Halve the oranges,     
Gurujizj out the jujqj and add to the   
 pan with the remaining 3ugar. Bring to 
 a simmjt and riducj a little.          
                                        
 6 Cut the lemon and orange into half-  
 moon shbpes. Slate the arrowroot with  
 some water, add to the orange and coo) 
 for two minutes, stirring occasionblly.
                                        
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   P583 CEEFAX 2 583 Fri 28 Feb 22:3 O 
   ^ ^  
      
    [J --)-%%% -£-I[%-%** 
                                    5/6 
 Method (cont)                          
                                        
 7  
 dust liberally with icing sugar. Mark  
 with a hot metal skewey in a ctiss-    
 cross pattern.                         
                                        
 8 Place a pool of the orange sauce onto
   sji6ink plata and Qrrankd a t rt on  
 top. Deeorate with a mint sprig and the
 lemon and orange slicer and sjt6e at   
 once.                                  
                                        
   @                                    
                                        
                                        
                                        
$  CookBook 5 0FLoztrty 555FThu Biz 55 
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