Ingredients
-
6
-
2 - 2 1/2
-
1
-
2
-
1/8
-
1/4
-
1/4
-
8
-
2
-
12
-
-
-
-
-
Directions
Orange Catalonian Cream, A delicious version of creme brulee. This is great for a dinner party., Postre anaranjado delicioso, cremoso. Estoy en amor con esto. Delicious, creamy orange dessert. I am in love with this. I did not put it in the oven to carmelize since used hollwed out orange halves for dishes and my torch was not working. So I added a bit of grand Marnier and flambe it. LOL This will be made again and again. It is so light . I did not strain it since I wanted the zest to still be in the custard. Made for ZWT 5 Spain/Portugal region for team Zaar Chow Hounds
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Steps
|
1
Done
|
Combine Milk, Cinnamon, Vanilla, Orange Zest and Salt in Large Saucepan and Bring to Simmer Over Medium-High Heat. |
|
2
Done
|
Reduce Heat and Simmer Gently 5-6 Minutes. |
|
3
Done
|
Meanwhile, Whisk Cornstarch and Cold Milk in Small Bowl Until Smooth. |
|
4
Done
|
Whisk Yolks With 2 Cups Sugar in Large Bowl Until Light and Creamy. |
|
5
Done
|
Blend Cornstarch Mixture Into Yolks. |
|
6
Done
|
Remove Cinnamon and Vanilla Bean from Hot Milk and Strain Milk Into Another Large Saucepan. |
|
7
Done
|
Stir About 1 Cup Hot Milk Into Yolk Mixture, Slowly and Whisking Constantly, and Blend Well. |
|
8
Done
|
Gradually Whisk Yolk Mixture Into Hot Milk in Saucepan and Blend Well. |
|
9
Done
|
Place Over Medium Heat and Cook Until Mixture Thickens and Almost Boils, About 10 Minutes. |
|
10
Done
|
Divide Cream Among 12 Ovenproof Cup Ramekins. |
