Crema Catalana

Crema Catalana

By
From
Catalonia
Serves
8
Photographer
Laura Edwards

I have experimented with different flavours over the years, trying crema Catalana with coffee, cardamom, vanilla and more. But in the end, I think the traditional one is the best.

In Pizarro Restaurant, I love to burn the sugar with a traditional hot plancha, which gives off a gorgeous aroma. Heaven!

Ingredients

Quantity Ingredient
1 litre whole milk
1 lemon, pared zest
1 orange, pared zest
1/2 small cinnamon stick
6 large free-range egg yolks
60g caster sugar, plus extra to caramelise
40g cornflour

Method

  1. Put the milk, zests and cinnamon in a pan and bring to the boil then set aside to infuse for at least 1 hour. When cold and infused, strain through a fine sieve.
  2. Beat the eggs and sugar together until thick and pale and fluffy, then beat in the infused milk and cornflour.
  3. Pour into a clean pan and cook over a low heat for 10 minutes, stirring constantly, until you have a thick custard. Sieve into a jug and pour into eight dishes or large ramekins. Chill in the fridge for at least 3 hours, or overnight, until completely set.
  4. When ready to serve, sprinkle a layer of sugar over the top and caramelise quickly with a blowtorch, or under a very hot grill. Chill again for at least an hour before serving.
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