Crema Catalana in Orange Shells

Cut the oranges in half horizontally.

Carefully scoop out all the pulp from the orange halves, making sure to leave the shells intact.

Squeeze the juice from the scooped-out orange pulp and set aside about 250 ml (1 cup) for the reduction.

Scrape the seeds from the vanilla bean and set aside both the seeds and the pod.

In a medium saucepan, combine the milk, 80 g of sugar, the orange peel from one orange, and the vanilla bean pod and seeds.

Heat the mixture over medium heat until it just begins to simmer, then remove from heat.

In a separate bowl, whisk the egg yolks and cornstarch until smooth.

Slowly pour about half of the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.

Pour the tempered egg yolk mixture back into the saucepan with the remaining milk.

Return the saucepan to medium-low heat and cook, stirring continuously with a wooden spoon, until the custard thickens enough to coat the back of the spoon.

Remove the orange peel and vanilla bean pod from the custard.

Carefully spoon the warm crema catalana into the prepared orange shells.

Place the filled orange shells on a tray and refrigerate for at least 2 hours, or until completely chilled and set.

While the custard chills, pour the 250 ml of reserved orange juice into a small saucepan.

Bring the orange juice to a boil over medium-high heat.

Reduce the heat and simmer until the juice has thickened and reduced to about 50 ml (1/4 cup), creating a syrup.

Remove the orange reduction from the heat and let it cool.

Just before serving, sprinkle about 5 g of sugar evenly over the surface of each chilled crema catalana in its orange shell.

Use a kitchen torch to caramelize the sugar until it forms a crisp, golden crust.

Drizzle the cooled orange reduction over each caramelized crema catalana.

Enjoy your homemade Crema Catalana in Orange Shells. For an extra touch, you could garnish with a small sprig of fresh mint.