Ingredients
- 2 untreated oranges, peel and juice (approx. 200 g juice)
- 200 g cream, min. 30% fat
- 100 g milk
- 6 egg yolks
- 70 g caster sugar
- 1 vanilla pod, split in two
Instructions
- Zest and squeeze the oranges, then put the zest and juice in the bowl. Add the cream, milk and vanilla pod and heat for 5 minutes/90°C/speed 1. Transfer to a container and leave to infuse for about 10 minutes at room temperature.
- Strain the contents of the container over the bowl using a fine sieve. Discard the contents of the sieve. Add the egg yolks and sugar and cook for 7 min/80°C/speed 4, without the measuring cup.
- If the cream seems grainy, blend for 5 sec/speed 5. Serve with diced pineapple, small dates and mandarin orange segments.
Recipe: Bertrand Duchamps
Notes
When you buy the vanilla pods, they should be shiny and soft. They can be stored in a zip-lock bag or glass tube in the fridge for several weeks.
