Orange Custard

We like custard, and we also like orange. This recipe from Better Homes and Gardens Old Fashioned Home Baking 1990 gives us a delicious way to enjoy both. It makes a quick, simple dessert that was luxuriously creamy and tasty.
Orange Custard Cups

4 Large Eggs
2 Cups Half and Half -- or whole milk
1/2 Cup Sugar
1/2 Teaspoon Orange Extract -- or 2 tbsp. orange liqueur (divided)
1/8 Teaspoon Salt
1/2 Cup Heavy Cream
2 Teaspoons Powdered Sugar -- or white sugar

• Preheat oven to 325°. Combine eggs, half and half, sugar, salt and 1/4 TEASPOON of the orange extract (or 1 tbsp. of orange liqueur), just until mixed.
• Place 6 ungreased 6 ounce custard cups in a 13 x 9" pan, pour egg mixture evenly into the custard cups. Pour boiling water into the pan around the cups to a depth of 1". You can line the pan with a cloth (I used a clean cotton dish cloth) to keep the custards from moving around and to keep them from cooking too quickly on the bottom.
• Bake at 325° for 40-45 minutes until done. Cool on wire rack, cover and chill for at least 1 hour.
• Beat 1/2 cup whipping cream, 1/4 TEASPOON of the orange extract (or 1 tbsp. orange liqueur) and 2 teaspoons powdered sugar. Top custards and serve.

Cost: $1.10 or 19¢ per serving about 2/3 cup each.
Yield: "3 3/4 Cups" 6 custard cups
Per Serving: 291 Calories; 20g Fat (60.9% calories from fat); 7g Protein; 22g Carbohydrate; 0g Dietary Fiber; 198mg Cholesterol; 132mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Non-Fat Milk; 3 1/2 Fat; 1 Other Carbohydrates.