Name: Catalan Custard
Yield: Approximately 6 cups (1 L 440 ml)
Ingredients: Zest of 2 oranges; 1 large or 2 small cinnamon sticks; 3 cups (720 ml) whole milk; 2 cups (480 ml) half-and-half; 1 cup (240 ml) cream sherry; 1 ounce (30 g) cornstarch; 12 egg yolks (1 cup/240 ml); 10 ounces (285 g) granulated sugar

Preparation info

Approximately
6 cups

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

1 cup (240 ml) cream sherry
1 ounce (30

Method

Combine the sherry and cornstarch, stirring until smooth.
Place the orange zest, cinnamon sticks, milk, and half-and half in a heavy saucepan. Bring to a boil and remove from the heat.
Whisk the egg yolks and sugar together until well combined. Gradually beat the hot milk mixture into the egg mixture, followed by the cornstarch slurry.
Retur