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Frozen orange cream with burnt sugar

Ingredients 9
Servings 8
Time 15 minutes plus soaking and freezing time


  • 50
    glacé orange peel, chopped
  • 30
    orange liqueur (Cointreau, Triple Sec or Grand Marnier)
  • 8
    extra-large egg yolks
  • 100
    castor sugar
  • 300
    hot milk
  • 5
    vanilla essence
  • 300
    thick cream
  • golden brown or castor sugar


15-20 minutes
Soak orange peel in liqueur for a few hours, or overnight. Whisk egg yolks and castor sugar together until thick and pale. Whisking all the time, pour in hot milk in a steady stream and add vanilla essence. Pour into a heavy-based saucepan and cook over gentle heat, stirring continuously, until thick, 10 to 15 minutes. Remove from stove, strain into a bowl and cover with waxed paper or cling film to prevent a skin forming as mixture (custard) cools. Whisk cream until thick and fold in glacé peel and liqueur, then fold in cold custard. Pour into small ovenproof dishes, leaving headspace for sugar, and freeze until firm. TOPPING: Sprinkle 15-30 ml (1-2 tbsp) sugar over each dessert, covering completely. Grill under a very hot grill until sugar melts and caramelises (a small blow torch can also be used). Return dishes to freezer and leave, uncovered, until needed. Remove from freezer a short time before serving to allow dessert to soften slightly.

Read more on: dairy  |  grill

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