Crema Catalana

Ingredients

• 400ml Milk
• 150ml Double Cream
• 1 Cinnamon Stick
• 1 Orange Zest
• 1 Lemon Zest
• 7 Egg Yolks
• 100g Caster Sugar
• 45g Corn Flour

Instructions

1. Pour the milk and cream into a saucepan and add the cinnamon stick, orange zest and lemon zest. Heat over medium heat, stirring, for 3–5 minutes until the mixture is hot and steaming but not boiling. Remove from the heat, cover and leave to infuse for at least 30 minutes.
2. In a separate bowl, whisk together the egg yolks, sugar and cornflour for 3–5 minutes until pale and smooth. Strain the infused milk mixture through a sieve into the egg mixture, whisking continuously, then return everything to a clean saucepan.
3. Place the pan over medium-high heat and cook, whisking constantly, for about 10–12 minutes until thickened to a custard consistency. The custard is ready when a line drawn through it on the back of a spoon holds its shape. Strain into a jug to remove any bubbles.
4. Divide the custard between six 150 ml ramekins or small terracotta dishes. Leave to cool at room temperature for about 1 hour until just set with a slight wobble, then chill overnight.
5. Just before serving, sprinkle about 1 tablespoon of caster sugar evenly over each custard. Caramelise using a kitchen blowtorch, or place under a very hot grill until the sugar melts, bubbles and turns golden. Serve immediately.

instructions_source: editorial-classic