Orange Catalonian Cream

Directions

1. 1
   Combine milk, cinnamon, vanilla, orange zest and salt in large saucepan and bring to simmer over medium-high heat.
2. 2
   Reduce heat and simmer gently 5-6 minutes.
3. 3
   Meanwhile, whisk cornstarch and cold milk in small bowl until smooth.
4. 4
   Whisk yolks with 2 cups sugar in large bowl until light and creamy.
5. 5
   Blend cornstarch mixture into yolks.
6. 6
   Remove cinnamon and vanilla bean from hot milk and strain milk into another large saucepan.
7. 7
   Stir about 1 cup hot milk into yolk mixture, slowly and whisking constantly, and blend well.
8. 8
   Gradually whisk yolk mixture into hot milk in saucepan and blend well.
9. 9
   Place over medium heat and cook until mixture thickens and almost boils, about 10 minutes.
10. 10
    Divide cream among 12 ovenproof 1/2 cup ramekins.
11. 11
    Let cool.
12. 12
    Preheat broiler.
13. 13
    Sprinkle 1 tsp superfine sugar over each ramekin of orange cream.
14. 14
    Set cups in roasting pan lined with ice.
15. 15
    Broil until sugar is rich golden-brown.
16. 16
    Cool, then refrigerate until ready to serve.