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
- 6 cups milk
- 2 -2 1⁄2 inches cinnamon sticks
- 1 vanilla bean, split lengthwise
- 2 large oranges, zest of, grated
- 1⁄8 teaspoon salt
- 1⁄4 cup cornstarch
- 1⁄4 cup cold milk
- 8 egg yolks, room temperature
- 2 cups superfine sugar
- 12 teaspoons superfine sugar
Directions See How It's Made
- Combine milk, cinnamon, vanilla, orange zest and salt in large saucepan and bring to simmer over medium-high heat.
- Reduce heat and simmer gently 5-6 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 and vanilla bean from hot milk and strain milk into another large saucepan.
- Stir about 1 cup hot milk into yolk mixture, slowly and whisking constantly, and blend well.
- Gradually whisk yolk mixture into hot milk in saucepan and blend well.
- Place over medium heat and cook until mixture thickens and almost boils, about 10 minutes.
- Divide cream among 12 ovenproof ½ cup ramekins.
- Let cool.
- Preheat broiler.
- Sprinkle 1 tsp superfine sugar over each ramekin of orange cream.
- Set cups in roasting pan lined with ice.
- Broil until sugar is rich golden-brown.
- Cool, then refrigerate until ready to serve.