Portuguese Cream: Crema di Portogallo

Ingredients

• 4  blood orange zest juiced
• 4 tablespoons cornstarch 
• 6  egg yolks 
• 1.5 cups heavy cream 
• 4  lemon zest 
• 3 cups milk 
• 0.5 cup sugar 
• 6 servings caster sugar for sprinkling
• 8 cups sugar 
• 5 cups water 

Equipment

• frying pan
• sauce pan
• wire rack

Directions

1. In a large, heavy-bottomed saucepan, combine the yolks, cornstarch, and sugar and mix well with a spoon.
2. Drizzle in the milk and place the pan over medium heat. Cook, stirring constantly 10 to 12 minutes, until a dense cream is formed. Do not allow the mixture to boil.
3. Remove from heat, gently stir in the juice and zest, pour into 6 chilled pudding cups and allow to cool completely in the refrigerator. Whip the cream and top each cup with the whipped cream and the candied zest.
4. In a 2-quart saucepan, combine the sugar and water and bring to a boil, making sure all sugar is dissolved.
5. Remove from heat.
6. In a large saucepan, combine the zest and enough cold water to cover and bring to a boil.
7. Remove the zest, rinse with cold water and repeat the process 2 more times.
8. Place the blanched zest in a saucepan and pour the syrup over the zest, adding an extra inch to cover the zest. Bring to a boil, reduce to a simmer and cook until the zest is translucent and tender.
9. Remove from heat and cool.
10. Drain the syrup and lay the zest out on a cooling rack. Toss in sugar and store in an airtight container.