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Blood orange dessert cream

During a Facebook live with Annie Caron, we cooked Mediterranean dishes to highlight her new cooking class and, therefore, the month of March which is food month. In addition, at Olives et gourmandises, it is Mediterranean cuisine that we advocate.

Nouvelle bouteille orange sanguine

Ingrédients

  • 2/3 cup sugar
  • 3 tbsp. tablespoons unbleached all-purpose flour
  • 1 C. cornstarch
  • 2 eggs
  • 2 cups of hot milk
  • 1/2 tsp. teaspoon vanilla extract
  • 2 tbsp. tbsp blood orange olive oil
  • 1 C. tbsp blood orange zest

Produits utilisés

Blood orange - Olive oil

Blood orange - Olive oil

Préparation

1. In a saucepan, off the heat, mix the sugar, flour and starch. Add the eggs and mix well using a whisk. Stir in the milk.
2. Bring to a boil over medium heat, stirring and scraping the bottom of the pan. Let simmer for about 1 minute. Stir in the vanilla, blood orange olive oil and zest.
3. Pour into a bowl. Cover with plastic wrap directly on the surface of the custard. Let cool and refrigerate until completely chilled, about 3 hours.

Enjoy your food!

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Par Olives et gourmandises

At Olives et Gourmandises, each creation is imbued with the excellence of our products. We are not renowned chefs, but cooking enthusiasts, who perfectly master our products and their benefits. Each dish we create celebrates the harmony of flavors and highlights the authenticity of our extra virgin olive oil, balsamic vinegars and unique spices. Immerse yourself in our culinary world and let yourself be seduced by our creations which combine simplicity, quality, taste pleasure and love.

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