Crema Catalana Con Naranja Recipe
classic orange flower creme brulee
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Ingredients
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Custard Base
Topping
Method
Prepare Custard
- 1
Combine Dairy Ingredients
In a saucepan, combine the milk and heavy cream. Heat the mixture over medium heat until it is just about to simmer. Do not let it boil.
- 2
- 3
Whisk Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks and sugar until the mixture is pale and creamy.
- 4
- 5
Strain the Mixture
Strain the custard through a fine mesh sieve into a clean bowl to remove the vanilla pod and any zest pieces.
Bake the Custards
- 6
Prepare Ramekins
Preheat your oven to 150°C (300°F). Place 4-6 ramekins in a baking dish.
- 7
Fill Ramekins
Pour the custard mixture into the ramekins, filling them about 3/4 full.
- 8
Bake in Water Bath
Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Bake in the preheated oven for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.
- 9
Cool Down
Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours, or until completely chilled.
Caramelize Sugar
- 10
Prepare Sugar Topping
Sprinkle an even layer of sugar over the surface of each chilled custard.
- 11
Caramelize Sugar
Using a kitchen torch, caramelize the sugar until it melts and forms a crispy top. Alternatively, place the ramekins under a broiler for a couple of minutes, watching carefully to prevent burning.
Serve
- 12
Garnish and Serve
Let the caramelized sugar cool for a minute before serving. Optionally, garnish with a slice of orange or a sprig of mint.
