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Orange Catalonian Cream Recipe
|Milk||6 Cup (96 tbs)|
|Cinnamon sticks||2 (Each 2 1/2 Inch Long)|
|Vanilla bean||1 , split lengthwise|
|Oranges||2 Large, peel grated|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Cold milk||1⁄4 Cup (4 tbs)|
|Egg yolks||8 (At Room Temperature)|
|Superfine sugar||2 Cup (32 tbs)|
|Superfine sugar||12 Teaspoon (For Garnish)|
Serving size: Complete recipe
Calories 3358 Calories from Fat 711
% Daily Value*
Total Fat 79 g121.5%
Saturated Fat 37.9 g189.6%
Trans Fat 0 g
Cholesterol 1621.9 mg
Sodium 868.5 mg36.2%
Total Carbohydrates 625 g208.2%
Dietary Fiber 14 g56.2%
Sugars 571.9 g
Protein 68 g135.1%
Vitamin A 81.7% Vitamin C 300.2%
Calcium 199.5% Iron 25.6%
*Based on a 2000 Calorie diet
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.
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.