Frozen orange cream with burnt sugar

Fairlady
8 servings Prep: 15 mins, Cooking: 20 mins
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Dairy

By Food24 November 03 2009
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Ingredients (8)

50.00 g candied orange peel
30.00 ml orange liqueur
8.00 eggs — extra-large, yolks only
100.00 g castor sugar
300.00 ml milk — hot
5.00 ml vanilla — essence
300.00 ml cream — thick
TOPPING
brown sugar
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Method:

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.



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