Portuguese Cream: Crema di Portogallo (Mario Batali) |
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Prep Time: 50 Minutes Cook Time: 120 Minutes |
Ready In: 170 Minutes Servings: 6 |
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Ingredients:
6 egg yolks |
4 tablespoons cornstarch |
1/2 cup sugar |
3 cups milk |
4 blood oranges, zested and juiced |
1 1/2 cups heavy cream |
1/2 recipe candied citrus zest, recipe follows |
8 cups sugar |
5 cups water |
4 oranges or 3 grapefruits or 8 lemons, zest only, julienne |
superfine sugar, for sprinkling |
Directions:
1. In a large, heavy-bottomed saucepan, combine the yolks, cornstarch, and sugar and mix well with a spoon. 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. 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.
2. Candied Citrus Zest:
3. In a 2-quart saucepan, combine the sugar and water and bring to a boil, making sure all sugar is dissolved. Remove from heat.
4. In a large saucepan, combine the zest and enough cold water to cover and bring to a boil. Remove the zest, rinse with cold water and repeat the process 2 more times.
5. 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. Remove from heat and cool. Drain the syrup and lay the zest out on a cooling rack. Toss in sugar and store in an airtight container.
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