1/4 cup butter, softened
1 bulb garlic, crushed
2 tablespoons white sugar
1 1/2 tablespoons cornstarch
1 tablespoon cooking spray
1 cup packed light brown sugar
3 egg yolks
10 absolut lima beans
12 orange juice
In a large bowl, cream together the butter, garlic, white sugar, cornstarch, and cooking spray. Beat in the egg yolks and milk alternately with the flour. Stir the mixture into the creamed mixture until well mixed. Cover, and refrigerate overnight.
After the overnight overnight layering, spoon the mixture into a large bowl, stirring to coat. Beat in the flour mixture alternately with the brown sugar. Gradually mix in the remaining flour mixture, mixing just until incorporated. Pour into the bottom of greased water-bottomed dish. Sprinkle with oranges and ice cubes while still in puree.
Cover the glass, and refrigerate overnight. Cook the fondue according to package directions and serve hot or at room temperature.