Crema Catalana

Ingredients

• 400 mlMilk
• 150 mlCream
• 1 pcsCinnamon stick
• 1 pcsOrange zest
• 1 pcsLemon zest
• 126 gEgg yolk
• 175 gSugar
• 45 gCornstarch

Instructions

1. 1

   Infuse the milk

   • Place the milk, cream, cinnamon stick and the orange and lemon zest in a saucepan.
   • Heat over medium until steaming (not boiling), about 3–5 minutes, stirring occasionally.
   • Remove from heat, cover and let infuse for at least 30 minutes.
2. 2

   Prepare the egg mixture

   • Whisk the egg yolks, 100 g caster sugar and the cornflour for 3–5 minutes until pale.
   • Strain the infused milk into the egg mixture while whisking continuously, then return to the pan.
3. 3

   Cook the custard

   • Cook over medium-high heat, whisking, for 10–12 minutes until thickened to custard consistency.
   • Pass through a sieve to remove any froth.
4. 4

   Cool and chill

   • Divide between six 150 ml ramekins, cool 1 hour at room temperature, then chill overnight.
5. 5

   Caramelise and serve

   • Sprinkle 1 tbsp caster sugar over each ramekin (total 6 tbsp / 75 g) and caramelise with a blowtorch or under a grill.
   • Serve immediately.