A delightful twist on the classic Crema Catalana, this recipe incorporates orange zest for a refreshing citrus flavor.
In a pot, whisk together the egg yolks and sugar until the mixture becomes frothy and light.
Ensure the sugar is fully dissolved for a smooth custard.
Add the cinnamon stick and orange zest to the mixture.
Use fresh orange zest for the best flavor.
Mix the cornstarch with a small amount of the milk until smooth, then combine with the remaining milk.
Mixing the cornstarch with a small amount of milk prevents lumps.
Gradually pour the milk mixture into the egg mixture, stirring constantly.
Stirring constantly ensures the mixture is smooth.
Heat the mixture over medium heat, stirring constantly, until it thickens.
Remove from heat as soon as the mixture thickens to avoid curdling.
Remove the cinnamon stick and pour the custard into ramekins.
Use a ladle for even portions.
Chill the ramekins in the refrigerator for at least 2 hours.
Cover the ramekins to prevent a skin from forming.
Sprinkle sugar evenly over the top of each custard and caramelize under a broiler.
Watch closely to prevent burning.
Serve immediately and enjoy your dessert.
For a warm dessert, serve right after caramelizing.
