Orange Catalonian Cream Recipe
Orange Catalonian Cream is a very easy to prepare delicious dessert recipe. Enjoy this amazingly delicious mouth watering Orange Catalonian Cream; I am sure you would love to share your experience with me.
Ingredients
| Milk | 6 Cup (16 tbs) | |
| Cinnamon sticks | 2 2 1/2 inch | |
| Vanilla bean | 1 | |
| Grated peel of 2 large oranges | ||
| Salt | 1/8 Teaspoon | |
| Cornstarch | 1/4 Cup (16 tbs) | |
| Cold milk | 1/4 Cup (16 tbs) | |
| 8 egg yolks, room temperature | ||
| Superfine sugar | 2 Cup (16 tbs) | |
| Superfine sugar | 12 Teaspoon, garnish | |
Directions
Combine milk, cinnamon sticks, vanilla bean, orange peel and salt in heavy large saucepan and bring to simmer over medium-high heat.
Reduce heat and simmer gently 5 to 6 minutes.
Meanwhile, whisk cornstarch and cold milk in small bowl until smooth.
Whisk yolks with 2 cups sugar in large bowl until light and creamy.
Blend cornstarch mixture into yolks.
Remove cinnamon sticks and vanilla bean or strain milk into another large saucepan if smooth-textured custard is desired.
Stir about 1/2 cup hot milk into yolk mixture and blend well.
Gradually whisk yolk mixture back into hot milk.
Place over medium heat and cook until mixture thickens and almost boils, about 10 minutes.
Divide orange cream among 12 ovenproof 1/2-cup custard cups.
Let cool.
Preheat broiler.
Sprinkle 1 teaspoon superfine sugar over top of each cup of orange cream.
Set cups in roasting pan lined with ice.
Broil until sugar topping is rich golden brown.
Reduce heat and simmer gently 5 to 6 minutes.
Meanwhile, whisk cornstarch and cold milk in small bowl until smooth.
Whisk yolks with 2 cups sugar in large bowl until light and creamy.
Blend cornstarch mixture into yolks.
Remove cinnamon sticks and vanilla bean or strain milk into another large saucepan if smooth-textured custard is desired.
Stir about 1/2 cup hot milk into yolk mixture and blend well.
Gradually whisk yolk mixture back into hot milk.
Place over medium heat and cook until mixture thickens and almost boils, about 10 minutes.
Divide orange cream among 12 ovenproof 1/2-cup custard cups.
Let cool.
Preheat broiler.
Sprinkle 1 teaspoon superfine sugar over top of each cup of orange cream.
Set cups in roasting pan lined with ice.
Broil until sugar topping is rich golden brown.
Chef
