Creme Brulee - orange

Submitted by enr on 26 Aug 2007
500 ml milk
5 yolks
5 tbsp ground almonds
4 tbsp sugar
1 tbsp flour
1 stick cinnamon
peel from 2 oranges
1/2 tsp orange flavor
sugar for sprinkling
Creme Brulee - orange
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Yolks mixed with flour and four spoons of sugar, orange juice and ground almonds. Milk is put to boil with cinnamon stick in it. When it begins to boil reduce heat and remove cinnamon. The next step is to be blended egg mixture and warm milk. One option is to add a spoon spoon warm milk to the egg yolks while stirring until the temperature of the mixture was similar to that of milk and then mixed together - it is important to stir the entire mixture, as it is harvested from the bottom and the walls, not to get lumps. Another way is water byanya (au bain marie) - on the container of hot but not boiling water was placed a thermally conductive bowl and are mixed therein yolk mixture and milk - again with continuous stirring. Either way, it is advisable to use a wooden spoon and if desired the mixture may finally be mine through a sieve to remove even small lumps, if any. Having obtained the custard was added thereto finely grated orange peel and stir again. The result is allocated in one large or several small shallow bowls and without cover is left at room temperature to cool. If the cream is prepared several hours before serving refrigerate. The final part is the layer of caramelized sugar. Cream sprinkled with sugar, it is important that the entire surface to be covered to prevent burning. Then with a kitchen torch or under preheated grill placed bowls until sugar is caramelized. Serve as soon as possible, because the characteristic crunchy caramelized crust begins to soften when taking up moisture from the egg.
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26 Aug 2007