Orange Catalonian Cream

Total Time: 32 mins Preparation Time: 10 mins Cook Time: 22 mins

Ingredients

• Servings: 12
• 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

Recipe

• 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.