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Crema Catalana
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Total Time:
40 minutes
40 minutes
Ingredients:
- 500 ml whole milk
- ½ an orange
- ½ a lemon
- ½ a stick of cinnamon
- 1 vanilla pod
- 7 large free-range egg yolks
- 95 g sugar, plus extra to serve
- 1 heaped tesapoon cornflour
Instructions:
- In a saucepan, combine milk, orange zest, lemon zest, and cinnamon. Split vanilla pod lengthways and add it to the saucepan. Gently bring to a boil, then remove from heat and let it steep for 15 minutes. In a separate bowl, whisk together egg yolks, sugar, and cornflour until pale and creamy. Strain the infused milk through a sieve, discard solids, and return milk to the pan over medium heat. Slowly pour in the egg mixture just before it simmers, whisking continuously for about 7 minutes until thickened. Pour mixture into dishes and chill in the fridge. Before serving, sprinkle each with sugar, then caramelize with a blowtorch or by placing under a preheated grill until sugar darkens. Let sugar harden before serving.
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