Warm Citrus Gratin

A delicious ending to a meal, these citrus gratins are creamy and orangey with the mascarpone cheese giving a nice bite to the custard. The carmelized sugar on top adds a warmth to the dish as well as some crunchy texture and sweetness.

6 SERVINGS

• 4 lemons
• 1½ cups whole milk
• ⅓ cup sugar
• 2 tablespoons all purpose flour
• 1 teaspoon cornstarch
• 5 large egg yolks
• 1 tablespoon fresh lemon juice
• 1 tablespoon unsalted butter, room temperature
• ½ teaspoon vanilla extract
• ½ cup mascarpone cheese*
• 3 navel oranges, peel and white pith removed
• 6 teaspoons powdered sugar

Using vegetable peeler, remove peel (yellow part only) from lemons in long strips. Pour milk into heavy 1-quart saucepan. Bring to simmer. Remove from heat. Add lemon peel. Cover and let stand 1 hour. Strain milk; discard peel. Return to pan.

Mix ⅓ cup sugar, flour and cornstarch in cup. Using electric mixer, beat yolks in large bowl until light. Add sugar mixture; beat until light, about 1 minute,

Bring milk to simmer again. Gradually whisk hot milk into yolk mixture. Return mixture to saucepan. Stir over low heat until custard thickens and bubbles. Remove from heat. Whisk in lemon juice, butter and vanilla extract, then mascarpone cheese. Cool slightly.

Using small sharp knife and working over medium bowl, cut oranges between membranes to release segments. (Custard and orange segments can be prepared 1 day ahead. Cover separately and refrigerate. Rewarm custard over medium-low heat before continuing.)

Preheat broiler. Divide warm custard among six 1-cup broiler-proof gratin dishes or custard cups. Arrange segments atop custard. Gently press on segments to submerge slightly. Sprinkle 1 teaspoon powdered sugar over each. Place on baking sheet. Broil until sugar browns, rotating gratins for even broiling if necessary and watching closely, about 3 minutes. Transfer dishes to plates and serve warm.

*Italian cream cheese available at Italian markets and many supermarkets.

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