In a small bowl, dissolve gelatin in orange juice. Heat cream in a medium saucepan until hot; stir in orange zest, sugar and gelatin mixture until gelatin dissolves. Beat egg yolks in a medium bowl. Slowly whisk in 1 cup of hot cream mixture and then slowly add yolk-cream mixture back to saucepan. Return pan to heat for about 10 to 12 minutes, stirring constantly until wisps of steam start to rise from the mixture. DO NOT SIMMER. Pour mixture into a stainless steel bowl; set aside to cool to at least 90°F to 100°F.
Whip egg whites to firm peaks and fold into the cool yolk-cream mixture. Divide contents into 12 small molds (6-ounce molds) and refrigerate overnight.
In a heavy-bottomed pan, heat and dissolve brown sugar in water. Add raisins and bring to a simmer. Reduce by half; remove from heat and chill.
Dip molds into hot water for 15 seconds, being careful not to completely submerge the mold. Invert onto serving plate and tap or shake to remove custard. Spoon glaze over and serve.
- 1 packets unflavored gelatin (1 tablespoon)
- 1 Cup pasteurized orange juice
- 2 Cups heavy cream
- Grated zest of 1 oranges (about 1 1/2 tablespoons)
- 1/2 Cup sugar
- 6 large egg yolks
- 3 egg whites
California Raisin Glaze
- 3/4 Cup brown sugar
- 1/2 Cup water
- 11/2 Cups California raisins