Crema Catalana
Make one large bowl as a sharing dessert, or several ramekins to serve individually
Makes enough for: 4 people
Ingredients
- 250 mls milk
- 60 mls whipping cream
- 1 strip orange peel
- 1 strip lemon peel
- ½ thin quill cinnamon
- 0.625 mls fennel seeds
- 0.625 mls vanilla powder
- 3 egg yolks
- 45 g fructose
- 5 g cornflour
- sugar for sprinkling
Method
- Place the milk and cream into a large saucepan
- Add the orange and lemon peel, cinnamon, fennel seeds and vanilla
- Bring the mixture to the boil over a low to medium temperature
- When close to boiling, place the egg yolks, fructose and cornflour into a large mixing bowl
- Whisk until smooth then strain the boiling milk into the mixture, whisking continuously
- Pour into a clean saucepan and cook over a medium temperature, whisking continuously, for 10 minutes
- Pour into a heatproof dish and leave to cool
- Sprinkle an even layer of sugar over the top and use a blowtorch to caramelize the sugar *
- Leave until the sugar has set before serving
Notes
Make the set custard ahead of time and leave in the fridge for up to three days, before adding the caramelised sugar layer.
* If you don’t have a blow torch, make a caramel on the stove top and set it on baking paper. Crush into pieces and scatter over the top.
* If you don’t have a blow torch, make a caramel on the stove top and set it on baking paper. Crush into pieces and scatter over the top.