Chilean Crème Brûlée

Autor: Inacap

INGREDIENTES

• For the caramel:
• 1 cup sugaR
• 2 lt (8 cups) whole milk
• 1 cup sugar
• 1 cinnamon stick
• The peel of one orange, ¾ cup flour, ¼ cup cornstarch, 1 tsp vanilla extract

INSTRUCCIONES

• Step 1 – Melt the sugar in a small pot until a pale caramel forms. Quickly pour the caramel into a rectangular baking dish and let cool.
• Step 2 – Bring the milk, sugar, cinnamon and orange peel to boil in a large pot over medium heat. Remove 2 cups of milk from the pot and let cool.
• Step 3 – Place the cooled milk in a blender with the flour and cornstarch and blend until a homogeneous mixture forms. Add a small amount of milk to the pot and bring to a boil over medium heat, stirring constantly until the mixture is very thick.
• Step 4 – Pour the mixture into the banking dish with the caramel that has been set aside, even out the surface and refrigerate until it sets. Serve cold with the liquid caramel from the dish or a wine sauce.