Crema de Naranja

Nutrition · per serving

Steps

1. 1

   Set out 2 ramekins or small dessert glasses. Finely zest the medium orange, avoiding the bitter white pith. Segment the small orange and pat the pieces dry so they do not water down the dessert.

   zest of 1 medium orange orange zestfrom 1 small orange, cut into neat pieces orange segments
2. 2

   Make the caramel: put the sugar and water in a small saucepan over medium heat. Swirl the pan gently as the sugar dissolves; do not stir once it begins to boil. Cook until it turns a deep amber caramel, about 4-6 minutes, then immediately divide it between the ramekins, tilting each ramekin to coat the base thinly before it sets.

   30 g caster sugar1 tbsp water
3. 3

   In a separate saucepan, combine the whole milk, double cream, orange zest, ground cinnamon, and salt. Warm over medium-low heat until steaming but not boiling, 3-4 minutes, then turn off the heat and let it infuse for 5 minutes for a fuller orange aroma.

   200 ml whole milk80 ml double creamzest of 1 medium orange orange zest1/4 tsp ground cinnamon1 pinch fine sea salt
4. 4

   Meanwhile, in a bowl whisk the egg yolks, sugar, and cornstarch until completely smooth and slightly paler. Make sure there are no starch lumps, or the cream will not finish silky.

   3 egg yolks50 g caster sugar12 g cornstarch
5. 5

   Slowly pour about one-third of the hot milk mixture into the yolk mixture while whisking constantly to temper the eggs. Then pour everything back into the saucepan.

   200 ml whole milk80 ml double creamzest of 1 medium orange orange zest1/4 tsp ground cinnamon1 pinch fine sea salt3 egg yolks50 g caster sugar12 g cornstarch
6. 6

   Cook the custard over low to medium-low heat, stirring constantly with a spatula and scraping the corners of the pan, until it thickens enough to coat the spatula heavily and just reaches the first lazy bubble, 3-5 minutes. Do not let it boil hard or the yolks may curdle.

   200 ml whole milk80 ml double creamzest of 1 medium orange orange zest1/4 tsp ground cinnamon1 pinch fine sea salt3 egg yolks50 g caster sugar12 g cornstarch
7. 7

   For an extra-smooth finish, strain the hot custard through a fine sieve directly into the caramel-lined ramekins. Tap lightly on the counter to level the surface.

8. 8

   Cool for 10 minutes at room temperature, then chill for 15 minutes to set slightly. The cream should be softly set but still spoonable.

9. 9

   Top each portion with the orange segments and a tiny pinch of ground cinnamon. Serve chilled or just cool, when the citrus flavor is brightest and the caramel begins to loosen underneath.

   from 1 small orange, cut into neat pieces orange segments1 pinch ground cinnamon

Origin & History

Milk-based custards are deeply rooted in Spanish home cooking, where simple dairy desserts such as natillas and flan are everyday classics. Crema de Naranja is a citrus-scented variation that reflects Spain's long love affair with fragrant oranges, especially from Valencia and Andalusia. The combination of orange, cinnamon, and caramel is especially typical of Iberian dessert flavors.