Orange Crema Catalana with Saffron
Orange Crema Catalana is more or less a Mediterranean take on a crème brûlée or burnt custard.
Keywords
- Medium
- Fruit
- Cream
- Catalan
- Tea
- Snack
- Dinner
- Brunch
- Candy and sweets
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bertolli.co.uk.
Cooking tools:
- Kitchen torch
- Fine-mesh sieve
- Ramekin
- Roasting pan
- Kitchen scale
- Grill
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Spoon
- Measuring spoon
- Refrigerator
- Plastic wrap
Ingredients
- 600 ml double cream
- 3 strips pared orange rind
- 1 small pinch saffron strand
- 1 cinnamon stick broken
- 6 large egg yolks
- 75 grams caster sugar plus an extra 6 tsp for the topping
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