Cinnamon and orange crema Catalana

Cinnamon and orange crema Catalana


This Spanish style crème brulee dessert has a splash of orange liqueur to become a gourmet sensation.

The ingredient of Cinnamon and orange crema Catalana

  1. 900ml thickened cream
  2. 1 x 300ml ctn double cream
  3. 6 strips orange rind
  4. 4 x 7cm cinnamon sticks, broken (see note)
  5. 12 egg yolks
  6. 155g (3/4 cup) caster sugar
  7. 6 oranges, peeled, thinly sliced
  8. 2 tablespoons orange-flavoured liqueur (such as Cointreau)
  9. 100g (1/2 cup) caster sugar, extra
  10. Ice cubes
  11. Almond bread, to serve

The instruction how to make Cinnamon and orange crema Catalana

  1. Place the combined cream, orange rind and cinnamon in a large saucepan over medium-high heat. Bring just to the boil. Cover and set aside for 30 minutes to infuse.
  2. Combine the egg yolks and sugar in a large bowl. Use a balloon whisk to whisk for 1 minute or until slightly pale. Gradually add the cream mixture, whisking until combined.
  3. Return to the saucepan. Place over medium-low heat. Cook, stirring, without boiling, for 15-20 minutes or until the custard thickens.
  4. Strain the custard through a fine sieve into a 1.5L (6-cup) capacity heatproof serving dish. Cover and place in the fridge overnight to chill.
  5. Meanwhile, combine the orange and liqueur in a bowl.
  6. Preheat grill on high. Sprinkle the extra sugar over the custard. Place the dish in a deep roasting pan filled with ice. Cook under grill for 5 minutes or until the sugar bubbles and caramelises. Serve with the orange mixture and almond bread.

Nutritions of Cinnamon and orange crema Catalana

calories: 813.078 calories
calories: 65 grams fat
calories: 40 grams saturated fat
calories: 47 grams carbohydrates
calories: 47 grams sugar
calories: 7 grams protein
calories: 339 milligrams cholesterol
calories: 68.64 milligrams sodium
calories: NutritionInformation

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