Directions
- 1In a bowl, combine orange juice, cream, egg yolks, sugar, cornflour, vanilla, and orange zest.
- 2Whisk well until no lumps remain.
- 3Transfer to a small saucepan and cook over medium heat, stirring constantly with a whisk until slightly thickened.
- 4Pour into the orange halves or oven-safe containers.
- 5Refrigerate for about two hours or freeze for one hour to set.
- 6Sprinkle an even layer of sugar on top and caramelize with a kitchen torch.
Ingredients
- 6 halved oranges, emptied
- 250 ml freshly squeezed orange juice
- 250 ml heavy cream
- 3 egg yolks
- 120 grams white sugar
- 2 tablespoons cornflour
- 0.5 teaspoon high-quality vanilla paste/stick
- 0.5 teaspoon orange zest
- 0 white/brown sugar
Equipment
knifespoonwhisksmall saucepanbowlstrainergraterkitchen torch
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