Orange Catalonian Cream

READY IN: 32mins
Recipe by evelyn/athens

A delicious version of creme brulee. This is great for a dinner party.

Top Review by wicked cook 46

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 I 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

Ingredients Nutrition

Directions

  1. Combine milk, cinnamon, vanilla, orange zest and salt in large saucepan and bring to simmer over medium-high heat.
  2. Reduce heat and simmer gently 5-6 minutes.
  3. Meanwhile, whisk cornstarch and cold milk in small bowl until smooth.
  4. Whisk yolks with 2 cups sugar in large bowl until light and creamy.
  5. Blend cornstarch mixture into yolks.
  6. Remove cinnamon and vanilla bean from hot milk and strain milk into another large saucepan.
  7. Stir about 1 cup hot milk into yolk mixture, slowly and whisking constantly, and blend well.
  8. Gradually whisk yolk mixture into hot milk in saucepan and blend well.
  9. Place over medium heat and cook until mixture thickens and almost boils, about 10 minutes.
  10. Divide cream among 12 ovenproof ½ cup ramekins.
  11. Let cool.
  12. Preheat broiler.
  13. Sprinkle 1 tsp superfine sugar over each ramekin of orange cream.
  14. Set cups in roasting pan lined with ice.
  15. Broil until sugar is rich golden-brown.
  16. Cool, then refrigerate until ready to serve.

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