Crema De Pinon
Serves: 6
Ewell Douglas
1 January 1970
Based on User reviews:
35
Spice
49
Sweetness
54
Sourness
37
mins
Prep time (avg)
6
Difficulty
Ingredients:
1.5 cups
Milk2 tbsps
Pine Nut (whole, for garnish)1 large
Orange (zest of)5 tbsps
Granulated Sugar2 cup
Orange JuiceDirections:
1
Butter a 10 x 6 inch or similar size rectangular baking dish with 2 1/2 inch sides and set aside
2
In a medium heavy saucepan, bring the milk to a boil, being careful not to let it boil over
3
Remove from the heat and immediately add 1/2 cup of the pine nuts, the orange zest, and the vanilla bean
4
Cover and let steep for 30 minutes, then strain out and discard the nuts and orange zest and return the mixture to a clean pan (wash and dry the vanilla bean and reserve to use again)
5
Bring up almost to a boil over medium high heat and add the sugar
6
Reduce the heat to low and stir until the sugar is dissolved
7
Place the cornstarch-sugar mixture in a small bowl and stir 1/4 cup of the hot milk into it, stirring until it is a paste
8
Add the cornstarch mixture back into the hot milk and stir it in well
9
Continue cooking for about 5 minutes, until the mixture thickens slightly
10
In a small bowl, add about 1/2 cup of the hot milk mixture to the egg yolks and whisk together well
11
Return this mixture to the pan and continue to cook, stirring and scraping the bottom and sides of the pan to be sure none of the mixture scorches
12
Cook until the mixture is a thick coating consistency and you can see the bottom of the pan as you stir
13
Remove from the heat and stir in the remaining 3/4 cup pine nuts
14
In a shallow bowl, combine the Grand Mariner and the orange juice
15
Dip whole ladyfingers into the mixture, soaking for about 2 seconds, then lay an even layer of them in the base of the pan
16
For the sides of the pan, break the ladyfingers in half, soak them in the juice mixture, and prop them all around the sides of the dish, cut side down, like a picket fence
17
Scoop the cream mixture into the prepared dish and spread it evenly
18
Garnish with pine nuts
19
Cool to room temperature and serve within 4 hours