Dinner
Plumcot Farro Salad
50 min
Ingredients:
Citrus Cream
1⅓ cups heavy whipping cream4 large egg yolks
⅓ cup granulated sugar
1 large orange
zest of the whole orange
2 tbsp fresh orange juice
1 tsp vanilla extract
3 green cardamom pods, lightly crushed
1 tbsp pure maple syrup
Small pinch of salt
Brûléed Topping
3 tbsp granulated sugar, for the brûléed topsSteps:
Preheat Oven
Preheat your oven to 300°F. Place 6 small ramekins in a deep baking dish.
Citrus Cream
Add the heavy cream, vanilla, orange zest, crushed cardamom pods, and a small pinch of salt to a saucepan. Heat over medium-low until the cream is steaming and you see tiny bubbles around the edges. Don’t let it boil. Remove from the heat and let it sit for about 5–10 minutes so the orange and cardamom can infuse into the cream.
In a separate bowl, whisk the egg yolks, sugar, and maple syrup until smooth. Slowly pour the warm cream into the egg mixture a little at a time while constantly whisking. Going slowly here keeps the eggs from scrambling. Whisk in 2 tablespoons of fresh orange juice.
Pour the mixture through a fine-mesh strainer to remove the orange zest, cardamom pods, and any little bits of cooked egg. Divide evenly between your ramekins.
Pour hot water into the baking dish around the ramekins until it reaches about halfway up their sides.
Bake
Bake at 300°F for about 30–35 minutes. You want the edges to look set but the centers to still have a slight jiggle when you gently shake the ramekin. Don’t wait until they’re completely firm—they’ll continue setting as they cool. Remove the ramekins from the water bath and let them cool. Refrigerate for at least 4 hours, but overnight is even better.
Carmalized Topping
Right before serving, sprinkle each custard with a thin, even layer of granulated sugar. Use a kitchen torch to caramelize the sugar until it’s deep golden and glassy. Let it sit for 1–2 minutes so the top hardens.
