Portuguese Cream: Crema di Portogallo

Total Time:
2 hr 50 min
50 min
2 hr

6 servings

  • 6 egg yolks
  • 4 tablespoons cornstarch
  • 1/2 cup sugar
  • 3 cups milk
  • 4 blood oranges, zested and juiced
  • 1 1/2 cups heavy cream
  • 1/2 recipe Candied Citrus Zest, recipe follows
  • Candied Citrus Zest:
  • 8 cups sugar
  • 5 cups water
  • 4 oranges or 3 grapefruits or 8 lemons, zest only, julienne
  • Superfine sugar, for sprinkling
  • In a large, heavy-bottomed saucepan, combine the yolks, cornstarch, and sugar and mix well with a spoon. Drizzle in the milk and place the pan over medium heat. Cook, stirring constantly 10 to 12 minutes, until a dense cream is formed. Do not allow the mixture to boil. Remove from heat, gently stir in the juice and zest, pour into 6 chilled pudding cups and allow to cool completely in the refrigerator. Whip the cream and top each cup with the whipped cream and the candied zest.

Candied Citrus Zest:
  • In a 2-quart saucepan, combine the sugar and water and bring to a boil, making sure all sugar is dissolved. Remove from heat.

  • In a large saucepan, combine the zest and enough cold water to cover and bring to a boil. Remove the zest, rinse with cold water and repeat the process 2 more times.

  • Place the blanched zest in a saucepan and pour the syrup over the zest, adding an extra inch to cover the zest. Bring to a boil, reduce to a simmer and cook until the zest is translucent and tender. Remove from heat and cool. Drain the syrup and lay the zest out on a cooling rack. Toss in sugar and store in an airtight container.

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