Spanish Creme Catalan

 

Creme Catalan Recipe

2 c. milk

1/2 c. heavy cream

3 whole eggs

Pinch salt

1 lemon

1 orange

2 Tbsp. cornstarch 

2 Tbsp. water

1 cinnamon stick

1/2 c. sugar

1 tsp. vanilla extract

1 tsp. orange blossom water

Use a peeler and peel large strips of the zest from the orange and the lemon. Place the peel of both fruit, the milk, and the cinnamon sticks in a large saucepan and heat gently for 15 minutes. Add the cream and remove the solids from the dairy. Heat through again. 

In a separate bowl whisk together the eggs and sugar. Combine the water and cornstarch and whisk until smooth. Add to the egg mixture and whisk. 

Drizzle the hot cream mixture into the cornstarch and eggs and whisk until smooth. Return to the pan and place it back on the stove. add the vanilla and cook, whisking constantly, until thick. Remove from the heat and add the orange blossom water. Whisk to combine and pour into ramekins. 

Chill for at least 8 hours. Remove from the fridge, top with sugar, and brulee until melted.