Ingredients for the Syrup
- 200 ml water
- 200 gr. sugar
- Zest from orange
- One cinnamon stick
Ingredients for the Cream
- 1 liter full-fat fresh milk
- 180 gr. sugar
- 100 gr. corn flour
- 4 medium-sized eggs
- 125 gr. ION white chocolate
- Orange zest
- 2 packages of rusks
Method for syrup
In a small saucepan, combine all the ingredients for the syrup, and heat until the
syrup comes to a boil. Immediately remove it from the heat afterward.
Method for cream
In a saucepan, heat the milk with half of the sugar and the orange zest over high
heat until it comes to a boil.
Meanwhile, in a bowl, combine the eggs with the cornflour and the remaining sugar.
Mix well with a whisk, and immediately start adding the hot milk gradually,
continuing to stir vigorously.
Once well mixed, return the mixture from the bowl to the saucepan and continue
boiling over high heat, stirring constantly with the whisk until it forms a thick cream.
Finally, remove the cream from the heat, add the white chocolate, and stir until the
chocolate is well absorbed by the cream.
Assembly of the Dessert
In a baking dish (25×35), create a layer of rusks. Using a pastry brush, generously
drizzle the rusks with syrup, and immediately spread half of the cream over them.
Continue by adding another layer of rusks on top of the cream, repeating the syrup
drizzling.
Finally, spread the remaining cream over the rusks. Cover the dish with cling film,
ensuring it makes direct contact with the dessert, and place it in the refrigerator
until the dessert sets and chills.
Garnish with cinnamon before serving.
