Orange Catalonian Cream Recipes

Steps:

• Combine the milk and orange zest in a medium stainless-steel saucepan over medium heat and bring almost to a boil. Remove from the heat.
• Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes. With the mixer on low speed, sprinkle on the cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula.
• With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, 5 to 7 minutes. (Pay attention because it will thicken and then quickly become orange scrambled eggs!)
• Immediately, pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Grand Marnier, butter, and heavy cream. Place plastic wrap directly on the custard and refrigerate until cold.

Steps:

• Combine milk, cinnamon, vanilla, orange zest and salt in large saucepan and bring to simmer over medium-high heat.
• Reduce heat and simmer gently 5-6 minutes.
• Meanwhile, whisk cornstarch and cold milk in small bowl until smooth.
• Whisk yolks with 2 cups sugar in large bowl until light and creamy.
• Blend cornstarch mixture into yolks.
• Remove cinnamon and vanilla bean from hot milk and strain milk into another large saucepan.
• Stir about 1 cup hot milk into yolk mixture, slowly and whisking constantly, and blend well.
• Gradually whisk yolk mixture into hot milk in saucepan and blend well.
• Place over medium heat and cook until mixture thickens and almost boils, about 10 minutes.
• Divide cream among 12 ovenproof ½ cup ramekins.
• Let cool.
• Preheat broiler.
• Sprinkle 1 tsp superfine sugar over each ramekin of orange cream.
• Set cups in roasting pan lined with ice.
• Broil until sugar is rich golden-brown.
• Cool, then refrigerate until ready to serve.

Steps:

• In a sall saucepan, combine milk, orange zest, and 2 tablespoons sugar. Scrape in vanilla seeds, and add the pod. Bring the mixture to a boil over medium-high heat, stirring occasionally. Remove from heat and coner. Set aside 10 minutes; discard orange zest and vanilla pod.
• Prepare an ice-water bath in a large bowl. In a small bowl, mix together remaining 2 tablespoons sugar with cornstarch. In a medium bowl, whisk together egg and egg yolks; add the sugar mixture and continue whisking until pale yellow.
• Return milk mixture to heat. Bring to a boil, scraping vanilla seeds from side of pan.
• Slowly ladle half of boiling milk mixture into egg mixture, ewhisking constantly. Transfer this new mixture back to saucepan.
• Set saucepan over medium heat, whisking constantly and scraping sides and edges of pan. Once mixture comes to a full boil, whisk vigorously until very thick, about 1 1/2 minutes.
• Remove pan from heat. Using a rubber spatula, scrape pastry cream into a medium bowl; set over ice-water bath. Whisk butter, piece by piece, into pastry cream while still warm. Let cool completey. Lay plastic wrap on surface of pastry cream to prevent a skin from forming; wrap tightly. Store in refrigerator up to 1 day.

Steps:

• In a large pot, heat oil over medium. Add onions, stirring occasionally, and cook until they begin to soften, about 8 to 10 minutes. Stir in the minced garlic and cook until fragrant and lightly golden, 1 minute.
• Stir in saffron, and pour in fish stock and wine. Add potatoes, fennel seeds, orange peel, a large pinch of salt and a few grinds of black pepper. Bring to a simmer, cover, and cook for about 25 minutes, until potatoes are tender.
• Season fish with salt and pepper. Remove orange peels from soup and add fish. Cook, covered, over medium-low heat until fish is opaque and flaky, 4 to 14 minutes, depending on the thickness of the fillets. Using a metal spatula or knife, break the fish into chunks.
• In a small bowl, whisk together the mayonnaise, lemon juice, remaining garlic and Aleppo pepper. Slowly stir in a ladle of hot stock into mayonnaise mixture. Gently stir mayonnaise mixture into simmering soup. Heat through, without reaching a boil (the mayonnaise will curdle). Stir in parsley and taste, adding more salt if you'd like. When serving, garnish with more parsley and Aleppo.

Steps:

• Place the first three ingredients in a shaker filled with ice and shake till icey cold. Pouring straight up or over ice in a martini glas that was drizzled with caramel syrup!
• Enjoy!

Steps:

• Cut a thin slice off the top of each orange. With a grapefruit spoon, scoop out pulp. Invert oranges onto paper towels to drain. Remove and discard membrane from orange pulp; set aside., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. Beat in orange juice. Fold in reserved orange pulp. Spoon into orange shells. Cover and refrigerate until serving.