Orange Catalonian Cream - cooking recipe

Ingredients

6 cups milk
2 - 2 1/2 inches cinnamon sticks
1 vanilla bean, split lengthwise
2 large oranges, zest of, grated
1/8 teaspoon salt
1/4 cup cornstarch
1/4 cup cold milk
8 egg yolks, room temperature
2 cups superfine sugar
12 teaspoons superfine sugar

Preparation

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 1/2 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.