Orange Catalonian Cream
|Milk||6 Cup (96 tbs)|
|Cinnamon sticks||2 (Each 2 1/2 Inch Long)|
|Vanilla bean||1 , split lengthwise|
|Oranges||2 Large, peel grated|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Cold milk||1⁄4 Cup (4 tbs)|
|Egg yolks||8 (At Room Temperature)|
|Superfine sugar||2 Cup (32 tbs)|
|Superfine sugar||12 Teaspoon (For Garnish)|
Combine milk, cinnamon sticks, vanilla bean, orange peel and salt in heavy large saucepan and bring to simmer over medium-high heat.
Reduce heat and simmer gently 5 to 6 minutes.
Meanwhile, whisk cornstarch and cold milk in small bowl until smooth.
Whisk yolks with 2 cups sugar in large bowl until light and creamy.
Blend cornstarch mixture into yolks.
Remove cinnamon sticks and vanilla bean or strain milk into another large saucepan if smooth-textured custard is desired.
Stir about 1/2 cup hot milk into yolk mixture and blend well.
Gradually whisk yolk mixture back into hot milk.
Place over medium heat and cook until mixture thickens and almost boils, about 10 minutes.
Divide orange cream among 12 ovenproof 1/2-cup custard cups.
Sprinkle 1 teaspoon superfine sugar over top of each cup of orange cream.
Set cups in roasting pan lined with ice.
Broil until sugar topping is rich golden brown.