Spanish Orange Custard

• 3 eggs
• 3 egg yolks
• 0.5 cup sugar (to taste)
• 2.5 cups of juice (6-8 oranges)
• Shaved zest of 1 orange

Pre-heat your oven to 350F.

Lightly butter 6 custard cups. In a large bowl, beat the eggs and egg yolks with sugar until creamy, yellow, and smooth.

Heat the orange juice and zest in a saucepan until it comes to a boil, then slowly beat it into the egg mixture and mix well.

Divide it among the custard cups. Place the cups in a large baking pan and pour boiling water around them, enough to come about halfway up on the cups.

Bake for 35–40 minutes, or until the custards have gently set; cool, then refrigerate. Makes 6