Orange Catalonian Cream Recipes

CALEDONIAN CREAM RECIPE

Steps:

• You need two bowls for the recipe. In one, mix together the marmalade, sugar, whisky liqueur, and orange or lemon juice.
• In another bowl beat the cream to form stiff peaks.
• Fold the marmalade mixture into the cream.
• Try the mixture and add any extra of the ingredients if you want to for personal taste. Just remember the whisky taste usually strengthens a bit after it's chilled!
• If you're serving individually then put in glasses (with a layer of whisky soaked fruit at the bottom if you like). You can serve immediately or chill in the fridge to allow the flavours to develop further.

ORANGE CATALONIAN CREAM

Steps:

• Combine milk, cinnamon, vanilla, orange zest and salt in large saucepan and bring to simmer over medium-high heat.
• Reduce heat and simmer gently 5-6 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 and vanilla bean from hot milk and strain milk into another large saucepan.
• Stir about 1 cup hot milk into yolk mixture, slowly and whisking constantly, and blend well.
• Gradually whisk yolk mixture into hot milk in saucepan and blend well.
• Place over medium heat and cook until mixture thickens and almost boils, about 10 minutes.
• Divide cream among 12 ovenproof ½ cup ramekins.
• Let cool.
• Preheat broiler.
• Sprinkle 1 tsp superfine sugar over each ramekin of orange cream.
• Set cups in roasting pan lined with ice.
• Broil until sugar is rich golden-brown.
• Cool, then refrigerate until ready to serve.

CREMA CATALANA

Steps:

• Special equipment: 10 (5-ounce) ramekins
• In a medium saucepan, bring the milk, orange zest, cinnamon sticks, and salt to a boil then reduce the heat to low and simmer for 3 minutes to infuse flavors. In a large bowl, whisk the egg yolks with the 1 cup of sugar until pale and fluffy. Whisk the cornstarch with 1/2 cup water to make a slurry and whisk until thoroughly combined.
• Remove and discard the orange zest and cinnamon sticks from the milk. Whisking constantly, gradually add the milk to the egg yolk mixture. Return the mixture to the saucepan and bring to a simmer over medium heat, whisking constantly to thicken, about 3 to 5 minutes. Strain the custard into a large bowl and whisk in the vanilla. Divide the custard between 10 (5-ounce) ramekins and smooth the surfaces. Cool the custards slightly, then cover the ramekins with the plastic wrap and refrigerate them until the custard is cold, at least 8 or up to 24 hours
• To serve the crema catalana, sprinkle each ramekin evenly with 2 teaspoons of sugar. Use a kitchen torch to melt and caramelize the sugar until browned and crusty. Serve immediately.

ORANGE CREAM

Steps:

• Combine the milk and orange zest in a medium stainless-steel saucepan over medium heat and bring almost to a boil. Remove from the heat.
• Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes. With the mixer on low speed, sprinkle on the cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula.
• With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, 5 to 7 minutes. (Pay attention because it will thicken and then quickly become orange scrambled eggs!)
• Immediately, pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Grand Marnier, butter, and heavy cream. Place plastic wrap directly on the custard and refrigerate until cold.

ORANGE YOGURT CREAM

Steps:

• Combine all ingredients and beat until stiff.
• Cover and refrigerate for 30 minutes.
• Serve.