Portuguese Cream: Crema di Portogallo

Name: Portuguese Cream: Crema di Portogallo
Prep time: 2 h 50 min
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 6
Cuisine: Global
Ingredients: 4 blood oranges, zested and juiced; 4 Tbsps cornstarch; 6 egg yolks; 355 milliliters heavy cream; 4 oranges or 3 grapefruits or 8 lemons, zest only, julienne; 710 milliliters milk; 118 milliliters sugar; 6 servings Superfine sugar, for sprinkling; 2 liters sugar; 1 liters water

Need A mixture of heavy cream, milk, superfine sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 2 hours and 50 minutes. If you like this recipe, you might also like recipes such as Portuguese Cream: Crema di Portogallo, Helado de Maíz y Crema (Corn-Creman Ice Cream), and Italian Creman Ice Cream.

Instructions

In a large, heavy-bottomed saucepan, combine the yolks, cornstarch, and sugar and mix well with a spoon.

Ingredients you will need

Corn Starch

Sugar

Egg Yolk

Equipment you will use

Sauce Pan

Drizzle in the milk and place the pan over medium heat. Cook, stirring constantly 10 to 12 minutes, until a dense cream is formed. Do not allow the mixture to boil.

Ingredients you will need

Cream

Milk

Equipment you will use

Frying Pan

Remove from heat, gently stir in the juice and zest, pour into 6 chilled pudding cups and allow to cool completely in the refrigerator. Whip the cream and top each cup with the whipped cream and the candied zest.

Ingredients you will need

Whipped Cream

Cream

Juice

In a 2-quart saucepan, combine the sugar and water and bring to a boil, making sure all sugar is dissolved.

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Sugar

Water

Equipment you will use

Sauce Pan

Remove from heat.

In a large saucepan, combine the zest and enough cold water to cover and bring to a boil.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Remove the zest, rinse with cold water and repeat the process 2 more times.

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Water

Place the blanched zest in a saucepan and pour the syrup over the zest, adding an extra inch to cover the zest. Bring to a boil, reduce to a simmer and cook until the zest is translucent and tender.

Ingredients you will need

Syrup