Orange Cream Catalana

Desserts

INGREDIENTS:

175 ml                      Cream

50 ml                         Milk

40 gm                        Sugar

2 no                            Egg yolks

1 tbsp                         Orange zest

2 tbsp                         Sugar, for caramel

FOR ORANGE REDUCTION:

500 ml                       Orange juice

50 gm                          Sugar

FOR GARNISHING:

Few slices                 Orange – caramelised

Few pieces               Cut fruits

METHOD:

  1. In a heavy bottom saucepan; boil together the cream, milk and orange zest.
  2.  In a separate bowl mix egg yolks and sugar; temper it with a ladle of hot cream.
  3.  Now pour the egg yolk mixture into the hot cream mixture, stir well and set aside to cool.
  4.  Pour a tablespoon each of caramel into steel moulds followed by the mixture, keep it in a water bath and bake at 150 degree C for 35 to 40 minutes.
  5. Remove from the oven and chill in the refrigerator.

FOR ORANGE REDUCTION:

  1. Heat orange juice with sugar in a pan and reduce to 1/6th.
  2.  Remove pan from the flame and let it cool to room temperature

TO ASSEMBLE:

  1. De mould crème catalana, spoon orange reduction on top.
  2.  Garnish with a slice of caramelised orange and cut fruits.

 

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Category: Miscellaneous

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