- 11‚ĀĄ2 cups milk
- 11‚ĀĄ2 cups cream
- Freshly grated zest from 4 oranges
- Freshly grated zest from 2 lemons
- 1‚ĀĄ2 vanilla bean
- 1 cinnamon stick
- 1‚ĀĄ2 cup sugar
- 8 egg yolks (reserve whites for another¬†use)
- 2 tablespoons unbleached all-purpose¬†flour
- 6 teaspoons fine granulated sugar for¬†topping
This creamy, rich custard is the Spanish version of cr√®me¬†br√Ľl√©e. Custard is a popular dessert in Spain. Flavorful and full¬†of protein and calcium, these little dishes of custard topped with¬†a thin brown-sugar crust make the perfect small, elegant¬†dessert.
- ¬†Combine the milk, cream, orange and lemon zests, the vanilla¬†bean (scrape the seeds into the milk mixture with a sharp knife¬†first, then drop in the pod), and the cinnamon stick together in¬†a large saucepan. Place over medium heat and warm the mixture¬†until it almost simmers. Don‚Äôt let it boil. Cook without boiling¬†until the mixture begins to thicken, about 30 minutes.
- In a bowl, whisk the sugar and egg yolks together. Stir in the¬†flour.
- ¬†While whisking the yolk mixture constantly, very slowly add¬†about 1‚ĀĄ2 cup of the hot milk mixture in a small, steady stream.
- Keep whisking so the yolks don‚Äôt cook. Then slowly add the¬†yolk mixture, in the same way, into the pan of hot milk, whisking¬†the milk constantly as you add it. Bring the mixture to a¬†very gentle simmer, whisking steadily, for 3 more minutes, or¬†until the mixture thickens slightly.
- ¬†Strain the custard through a fine-mesh strainer into a glass¬†measuring cup with a spout, then pour the custard into six ceramic¬†ramekins or other small ceramic dishes. Let the custard¬†chill for 2‚Äď3 hours, or preferably overnight, until it is set and¬†completely cold.
- To serve, top each custard with 1 teaspoon of the fine granulated¬†sugar and place under the broiler for 2‚Äď3 minutes, or until¬†the sugar caramelizes (or use a cooking torch, if you have one).¬†Watch it carefully so you don‚Äôt burn the sugar. Serve immediately,¬†as is or topped with chopped seasonal fruit.