TOOLKITS

MIXING BOWL, GRADUATED PITCHER, EGG SEPARATOR, KITCHEN TORCH, BAIN-MARIE, CITRUS GRATER, GAUGING CUPS, WHISK, MARISA (flexible spatula), PINOCCHIO (gauging funnel)

Ingredients
200 g cream
200 g orange juice
100 g raw sugar
1 vanilla bean
2 oranges grated rind
140 g egg yolks (7 yolks)

Method
Boil orange juice and cream with the vanilla bean and the grated rinds. Beat the egg yolks with the sugar and pour them over the cream-based mixture in a planetary mixer processing for 3 minutes, then place it in a bowl and cover with cling-film. The following day, filter the cream and pour it in the proper moulds (pyrex saucepans) by means of the gauging funnel. Bake in the oven for 40 minutes at 120 °C on a cake tin with some water in it. When done, sprinkle the surface with unrefined sugar and melt it with the kitchen torch. Repeat the same operation 3 times to obtain a crispy sugar crust.