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Ingredients
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Custard Base
Topping
Method
Prepare the Custard
- 1
Heat the Milk and Cream
In a medium saucepan, combine the milk, heavy cream, cinnamon stick, and orange zest. Heat over medium heat until it begins to simmer, but do not allow it to boil. Remove from heat and let it steep for about 15 minutes.
- 2
Whisk the Egg Yolks and Sugar
In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.
- 3
Combine and Cook
Remove the cinnamon stick and orange zest from the milk mixture. Gradually pour the warm milk mixture into the egg yolk mixture, whisking constantly to temper the eggs. Return the combined mixture to the saucepan and cook over low heat, stirring continuously until it thickens slightly and coats the back of a spoon, about 10 minutes.
- 4
Cool and Chill
Pour the custard through a fine-mesh sieve into a bowl to remove any lumps. Allow it to cool at room temperature for about 30 minutes, then cover and refrigerate for at least 2 hours or until fully chilled.
Prepare the Topping
- 5
Caramelize the Sugar
Once the custard is set, sprinkle an even layer of granulated sugar over the top of each custard. Using a kitchen torch, carefully caramelize the sugar until it is golden brown and bubbling. Allow it to cool for a few minutes until the caramel hardens.
- 6
Garnish
Garnish with additional orange zest before serving for a pop of flavor and color.
