Orange Catalonian Cream Recipes

HOMEMADE SPANISH CREMA CATALANA RECIPE

Steps:

• Put the milk on the stove in a small saucepan, along with the citrus peels and the cinnamon stick. Slowly bring to a boil.
• Dissolve the cornstarch in a splash of water and set aside.
• While the milk is slowly heating, beat the egg yolks with the sugar, until the mixture turns pale yellow. Beat in the dissolved cornstarch and a spoonful of the hot milk.
• Remove the citrus peels and cinnamon stick from the hot milk, and lower the heat.
• Slowly add the egg yolk mixture to the milk, making sure to keep stirring so that the eggs don't scramble!
• Stir constantly over a low heat, until the mixture has thickened.
• Remove from the heat and pour the mixture into traditional clay dishes or ramekins.
• Allow the custard to cool, and then cover in plastic wrap and chill the crema catalanas for about four hours (preferably overnight).
• Before serving, I like to let mine come to room temperature (unless it's summer-- that would be too hot!). Then sprinkle a thin layer of sugar on top of each ramekin. Spread the sugar out by tilting the ramekins in all directions. Caramelize with a small kitchen blowtorch (though the truly authentic crema catalanas are made with a hot iron (see photo below).
• Top with fresh fruit (optional) and enjoy!

ORANGE CATALONIAN CREAM

Steps:

• 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.