Caramelized Custard (Natillas Acarameladas)
Origin: Madrid, Spain
Source: Anonymous, 1920
Ingredients
- powdered sugar
- candied orange blossom (flor de naranja garrapiñada)
- heavy cream or milk
Instructions
- Place powdered sugar in a copper (not tin) saucepan. Melt without water over high heat until it forms a deep color and caramelizes well.
- According to the quantity of caramel made, add more or less candied orange blossom (flor de naranja garrapiñada) that has been pre-dissolved in water. Add heavy cream or milk in the same proportion as the caramel.
- Strain everything after cooking. Thicken in a bain-marie (water bath). Allow to cool and serve.