Crema Catalana all’Italiana (Crème Brûlée with Orange)
Why this recipe works
- Smooth custard set: Whole milk, egg yolks and cornflour create a custard that thickens gently and sets softly after chilling.
- Fragrant infusion: Warming the milk with cinnamon and orange zest gives the custard a rounded citrus warmth without overpowering it.
- Cold custard, crisp topping: The chilled custard contrasts with the freshly caramelised sugar crust, giving the dessert its distinctive crack.
Get the most out of this recipe
Timing notes
- Chill until fully set: The custards need time in the fridge to become cold and stable before the sugar topping is added.
- Brûlée just before serving: Caramelise the sugar at the last moment so the topping stays crisp rather than softening in the fridge.
Texture tips
- Keep the custard gentle: Cook over medium-low heat and whisk constantly; boiling can make the egg yolks tighten and turn the custard grainy.
- Use shallow dishes: Shallow ramekins help the custard chill evenly and give a better ratio of creamy base to crisp caramel.
Make-ahead tips
- Prepare the custards in advance: The custard bases can be made and chilled ahead, then finished with sugar and a blowtorch shortly before serving.
- Keep the topping separate: Store the custards covered in the fridge without the caramel layer; once brûléed, the sugar crust gradually loses its snap.
Ingredient notes
- Orange zest options: Dried orange zest gives a warm, rounded citrus note, while fresh zest makes the custard brighter and more aromatic.
- Changing the thickener: Potato starch can replace cornflour, but it may give a slightly silkier and less familiar custard texture.
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Ingredients
Instructions
- Put the milk in a saucepan with the cinnamon stick and dried orange zest. Warm over medium heat until steaming and just starting to tremble at the edges, 6 to 8 minutes, then take off the heat and leave to infuse for 10 minutes.
- In a mixing bowl, whisk the egg yolks with the sugar until slightly paler, then whisk in the cornflour until smooth. Strain the warm infused milk into a jug or bowl, discarding the cinnamon and zest, then whisk in the vanilla extract.
- Gradually whisk the warm milk into the yolk mixture. Return everything to the saucepan and cook over medium-low heat, whisking constantly, for 6 to 10 minutes until thickened and glossy; it should reach about 82°C (180°F) and coat the back of a spoon.
- Divide the custard between 4 shallow ramekins or heatproof dishes. Cool for 20 minutes, then chill until fully cold and set, at least 90 minutes.
- Just before serving, sprinkle a thin, even layer of caster sugar over each custard, using about 1 to 2 teaspoons per dish from the measured sugar. Caramelise with a kitchen blowtorch until deep amber and glassy, then leave for 2 minutes for the crust to harden.
Recipe notes
Tips
- Keep the heat low once the custard goes back on the hob and whisk constantly; if it boils, it can turn grainy.
- For the neatest brûlée, chill the custards uncovered for the last 20 minutes so the surface is dry before sugaring.
- Eggs are not recommended for vulnerable groups unless you use pasteurised egg yolks.
Substitutions
- Replace Dried orange zest with the finely grated zest of 1 orange for a fresher citrus aroma.
- Replace Vanilla extract with 1 vanilla bean, split and infused in the milk, then removed before thickening.
- Replace Cornflour with potato starch for a slightly silkier set.
Storage
- Refrigerate up to 2 days
- Keep the custards covered in the fridge for up to 2 days, but brûlée the sugar topping only just before serving. If already caramelised, the topping will soften in the fridge; it is still tasty but will lose its crispness.
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Recipe overview
- Servings: 4 servings
- Total time: 2h 30min (25min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Eggs Milk
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