Crema de Naranja

Ingredients

Instructions

1. 1

   Set out 2 ramekins or small dessert glasses. Finely zest the medium orange, avoiding the bitter white pith. Segment the small orange and pat the pieces dry so they do not water down the dessert.

2. 2

   Make the caramel: put the sugar and water in a small saucepan over medium heat. Swirl the pan gently as the sugar dissolves; do not stir once it begins to boil. Cook until it turns a deep amber caramel, about 4-6 minutes, then immediately divide it between the ramekins, tilting each ramekin to coat the base thinly before it sets.

3. 3

   In a separate saucepan, combine the whole milk, double cream, orange zest, ground cinnamon, and salt. Warm over medium-low heat until steaming but not boiling, 3-4 minutes, then turn off the heat and let it infuse for 5 minutes for a fuller orange aroma.

4. 4

   Meanwhile, in a bowl whisk the egg yolks, sugar, and cornstarch until completely smooth and slightly paler. Make sure there are no starch lumps, or the cream will not finish silky.

5. 5

   Slowly pour about one-third of the hot milk mixture into the yolk mixture while whisking constantly to temper the eggs. Then pour everything back into the saucepan.

6. 6

   Cook the custard over low to medium-low heat, stirring constantly with a spatula and scraping the corners of the pan, until it thickens enough to coat the spatula heavily and just reaches the first lazy bubble, 3-5 minutes. Do not let it boil hard or the yolks may curdle.

7. 7

   For an extra-smooth finish, strain the hot custard through a fine sieve directly into the caramel-lined ramekins. Tap lightly on the counter to level the surface.

8. 8

   Cool for 10 minutes at room temperature, then chill for 15 minutes to set slightly. The cream should be softly set but still spoonable.

9. 9

   Top each portion with the orange segments and a tiny pinch of ground cinnamon. Serve chilled or just cool, when the citrus flavor is brightest and the caramel begins to loosen underneath.

Nutrition per serving

Notes

• •If you prefer a more intense orange flavor, rub the zest into the 50 g sugar with your fingertips before whisking it with the yolks.
• •Keep the heat gentle once the eggs are added; custards thicken best with steady stirring rather than rapid boiling.
• •The caramel will melt slightly as the custards rest, creating a light sauce at the bottom.
• •Serve with crisp biscuits or thin butter cookies for contrast.

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