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Orange custards (4 serves): Beat 3 eggs with ½ cup caster sugar till doubled in volume. Fold ½ cup cream and the zest and juice of 2 oranges through the mixture. Stir well then pour into 4 ramekins. Bake in a water bath in a 150 degrees C oven for 15 minutes or until set. Serve with rhubarb, berries or glazed orange slices, and a sprinkling of icing sugar.
