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Cinnamon and orange crema Catalana
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Elevate your crème brulee with Spanish flair and a hint of orange liqueur for a gourmet twist.
Ingredients:
  • 900ml thickened cream
  • 1 x 300ml ctn double cream
  • 6 strips orange rind
  • 4 x 7cm cinnamon sticks, broken (see note)
  • 12 egg yolks
  • 155g (3/4 cup) caster sugar
  • 6 oranges, peeled, thinly sliced
  • 40.00 ml orange-flavoured liqueur (such as Cointreau)
  • 100g (1/2 cup) caster sugar, extra
  • Ice cubes
  • Almond bread, to serve
Instructions:
  • In a large saucepan over medium-high heat, combine the cream, orange rind, and cinnamon. Bring to a gentle boil, then cover and let sit for 30 minutes to infuse the flavors.
  • In a large bowl, whisk together the egg yolks and sugar until slightly pale, about 1 minute. Slowly pour in the cream mixture, whisking continuously until well combined.
  • Transfer the mixture back to the saucepan and cook over gentle heat, stirring constantly, until the custard thickens, for about 15-20 minutes. Avoid boiling the mixture.
  • Pass the custard through a fine sieve into a 1.5L (6-cup) heatproof dish. Cover and refrigerate overnight to chill.
  • In a bowl, mix the orange and liqueur.
  • Preheat the grill to high heat. Sprinkle extra sugar over the custard. Place the dish in a deep roasting pan filled with ice. Grill for 5 minutes or until the sugar bubbles and caramelizes. Serve with the orange mixture and almond bread.

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