Dessert

Catalan Burnt Cream with Candied Orange Peel & Crispy Almond Tuile

Name: Catalan Burnt Cream with Candied Orange Peel & Crispy Almond Tuile
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Ingredients: 200ml whole milk; 100ml heavy cream; 1 stick (5 cm) cinnamon; 2 whole cloves; 1 bay leaf; 3 large egg yolks; 40g caster sugar (plus 1 tbsp for topping per ramekin); 1 tsp vanilla extract; Pinch of sea salt; 1 orange, zest removed in broad strips, reserving juice; 50g caster sugar (for candied peel); 50ml water (for candied peel); 40g sliced or slivered almonds; 25g caster sugar (for tuile); 2 tbsp unsalted butter; 1 tbsp honey

A silky custard infused with cinnamon, clove, and bay leaf, topped with a paper-thin layer of caramelized sugar that shatters under the spoon. Served with candied orange peel made in-house and a crispy, lacy almond tuile for textural contrast. This is patience and precision rewarded.

340calper serving 6gprotein 38gcarbs 18gfat 15min prep 35min cook 2serves

≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this