3 large oranges or 6 normal ones (300g of juice)
2 cups of muscatel wine (240g)
1 cup of strawberries (150g)
1/2 cup of sugar (100g)
To make Catalan cream:
1/2 liter of milk
1/2 cup of sugar (90g)
3 eggs
2 tablespoons of cornstarch
Zest of 1 lemon or orange
1 cinnamon stick
3 large oranges or 6 normal ones (300g of juice)
2 cups of muscatel wine (240g)
1 cup of strawberries (150g)
1/2 cup of sugar (100g)
To make Catalan cream:
1/2 liter of milk
1/2 cup of sugar (90g)
3 eggs
2 tablespoons of cornstarch
Zest of 1 lemon or orange
1 cinnamon stick
Cut the oranges in half, squeeze for juice, but don't waste the peels
With the help of a spoon, remove the pulp from the peels, leaving them clean
Mix the orange juice with muscatel wine
Cut the strawberries into small pieces and place inside the orange peels (which will serve as cups) and pour in the juice and wine mixture
Cover everything with Catalan cream
Make a caramel with 100g of sugar and place it on top of the Catalan cream
Serve at room temperature
Serve 6 servings
To make Catalan cream:
Separate 1/4 cup (of tea) of milk and put the rest in a pan along with cinnamon, 2 tablespoons of sugar, and the zest of lemon or orange, and bring to a boil
Beat eggs together with cornstarch and mix with 1/4 cup of milk
When the milk that is boiling starts to simmer, remove from heat and add the egg mixture
Pour the mixture into the hot milk slowly, being careful not to scald
After well mixed, bring back to a boil again
Remove from heat and take out the zest of lemon or orange and cinnamon stick.
