6 egg yolks
2/3 cup of burnt sugar
2 tablespoons of finely grated orange peel
2 cups of warm milk
1 tablespoon of unsalted gelatin
2 tablespoons of orange juice
2 cups of chilled heavy cream (480 ml)
To garnish:
whipped cream
orange zest
6 egg yolks
2/3 cup of burnt sugar
2 tablespoons of finely grated orange peel
2 cups of warm milk
1 tablespoon of unsalted gelatin
2 tablespoons of orange juice
2 cups of chilled heavy cream (480 ml)
To garnish:
whipped cream
orange zest
In a medium saucepan, whisk together the burnt sugar and orange peel
Cook over medium heat until the sugar caramelizes and turns golden brown
Reduce the heat to low and gradually add 1/2 cup of warm milk, whisking constantly to prevent lumps from forming
Be careful, as the mixture may splatter
Add the remaining milk and cook until the sugar dissolves
Add this caramelized milk to the beaten eggs, a little at a time, whisking well after each addition
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly but does not boil
Remove from heat and let cool
In a small bowl, combine the gelatin with orange juice and let sit for a few minutes to soften
Add this gelatin mixture to the warm cream and whisk until smooth
Pour into a serving dish and refrigerate until firm
Just before serving, garnish with whipped cream and orange zest, and serve in 12 portions.
