Cinnamon & Orange Crema Catalana

Creamy goodness! It really is good for you....well your tastebuds anyway....

Ingredients
900ml thickened cream
1 x 300ml ctn double cream
6 strips orange rind
4 x 7cm cinnamon sticks, broken (see note)
12 egg yolks
155g (3/4 cup) caster sugar
6 oranges, peeled, thinly sliced
2 tbs orange-flavoured liqueur (such as Cointreau)
100g (1/2 cup) caster sugar, extra
Ice cubes

Almond bread, to serve

Method
1. Place the combined cream, orange rind and cinnamon in a large saucepan over medium-high heat. Bring just to the boil. Cover and set aside for 30 minutes to infuse.

2. Combine the egg yolks and sugar in a large bowl. Use a balloon whisk to whisk for 1 minute or until slightly pale. Gradually add the cream mixture, whisking until combined.

3. Return to the saucepan. Place over medium-low heat. Cook, stirring, without boiling, for 15-20 minutes or until the custard thickens.

4. Strain the custard through a fine sieve into a 1.5L (6-cup) capacity heatproof serving dish. Cover and place in the fridge overnight to chill.

5. Meanwhile, combine the orange and liqueur in a bowl.

6. Preheat grill on high. Sprinkle the extra sugar over the custard. Place the dish in a deep roasting pan filled with ice. Cook under grill for 5 minutes or until the sugar bubbles and caramelises (Alternatively, to save time, use a kitchen blowtorch). Serve with the orange mixture and almond bread.

Enjoy!