Orange Crema Catalana

Orange Creme Catalana during custard cooling time

Orange Creme Catalana all ready to serve

Serves: 4
Preparation: 10 mins
Cooking: 10 mins + chilling time

Ingredients:

450 ml cream
Pared rind of 1 Orange
2 tbsp Cornflour
4 Egg yolks
1/2 cup Caster sugar, plus extra for topping

Direction:

1. Heat creme and orange rind over low heat until just at boiling point.
2. Remove from heat and set aside for 5-10 mins for flavors to infuse
3. Combine Cornflour worth 1 tbsp of water.
4. Whisk together egg yolks and 1/2 cup Caster sugar until well combined. Add the Cornflour mixture and whisk constantly until pale in color.
5. Add the egg mixture to cream and stir well. Heat the mix over low heat, stirring constantly until the custard thickens (it took me 5 to 7 mins).
6. If you see any lumps then strain the custard into a deep bowl. (I mixed my custard vigorously to break all the lumps and have a nice creamy consistency).
7. Fill 4 x 1 cup-capacity ramekins and let it stand on the bench for 15 mins or until the mixture cools down.
8. Refrigerate overnight or until firm.
9. When ready to serve sprinkle 1 tbsp of extra sugar over each ramekin. Use blowtorch to caramelise (I preheated my grill to 200C and placed the ramekins for 1-2 mins to caramelise the sugar).
10. Enjoy.