Orange Creme Catalan

Mon, 6 August 2018

(Serves 4)

 

Ingredients:

4 egg yolks

60g caster sugar

1  2 vanilla pods (or depending how strong you like the flavour) or 1 tsp vanilla extract

300mls single cream

Zest of 1 orange

 

Method:

1.  In a large bowl, whisk together the egg yolks and sugar.

2.  Place the cream into a saucepan. Scrape the vanilla seeds into the cream then also add the vanilla pods or the vanilla extract.  Add the orange zest to the cream.

3.  Heat the cream gently until it just reaches boiling point. Immediately remove from the heat and leave the vanilla to infuse for one minute.

4.  Remove the vanilla pods and add a few tablespoons of the hot cream into the egg mixture mix through then gradually pour the rest of hot cream over the egg mixture, whisking continuously.

5.  Return the mixture to the saucepan and gently heat, stirring continuously, until the custard reaches a consistency that coats the back of a wooden spoon. If you want to cool the custard down quickly, place the saucepan into a bowl of cold water to stop the cooking.

6.  Place the custard into ramekins and cool in a fridge until set (at least 1 hour)

7.  Sprinkle some sugar over the custards and caramelise with a blow torch or under a grill until golden brown.

 

Enjoy!