6 topped orange custard Recipes

sponge cake, double cream , 750ml (heavy cream), caster sugar, 25g (fine granulated ), orange liqueur, ready-made prepared custard , 200ml, strawberries, hulled and halved length-ways leave about ten small ones whole, to garnish (see note, step 10), caster sugar , 75g, for the spun sugar (optional), icing sugar , 50g (powdered sugar), oil, for greasing, mixed berries , such as red currants, blueberries and blackberries, for the top of cake, fresh mint

nonstick vegetable oil spray, milk (do not use low-fat or non fat), egg yolks, sugar, orange juice, cornstarch, grated orange peel, baskets raspberries, powdered sugar, all purpose flour, powdered sugar, salt, chilled unsalted butter , cut into pieces, egg yolks, cold water

pie crust (top and bottom), sugar, flour, salt, nutmeg, orange peel, allspice, eggs, beaten, cream, rhubarb , cut into 1-inch pieces, butter

pumpkin (not pie filling), heavy whipping cream, sugar, dark brown sugar, salt, grated orange rind, freshly grated nutmeg, ground cinnamon, ground ginger, eggs, lightly beaten, butter or 1/4 cup margarine, chopped pecans, sugar