Crema Catalana

Prepare

1. 🥄step 1
2. 🔥Put the milk, cream, cinnamon stick and all the citrus zest in a saucepan set over a medium heat.

Cook

1. 🔥Cook, stirring often, until the milk is just steaming but not boiling, about 3-5 mins.

Serve

1. 🧂Remove from the heat, cover with a plate and leave to infuse for at least 30 mins.

Steps

1. 🍳step 2

Prepare

1. 🫇When the cream mixture has infused, whisk the egg yolks, sugar and cornflour together in a separate bowl for 3-5 mins, or until light and pale in colour.
2. 🍽️Pour the infused milk through a sieve into the egg mixture, whisking continuously.
3. 🌿Return the mixture to the saucepan.

Steps

1. 🍽️step 3

Prepare

1. 🌿Put the saucepan over a medium-high heat and whisk for around 10-12 mins.
2. ✨The mixture should start thickening to a custard-like consistency – you can tell it’s ready by dipping a wooden spoon in the mixture,
3. 🥄then running a finger through the mixture on the back of the spoon.

Steps

1. ✨If the line holds, it's ready.

Prepare

1. 🥄Sieve the mixture into a jug to remove any froth.

Steps

1. 🔥step 4
2. 🧂Divide the custard between six 150ml ramekins or small terracotta dishes, then leave to cool for 1 hr at room temperature until set with a slight wobble.
3. 🍳Chill overnight.
4. 🫇step 5
5. 🍽️Just before serving, sprinkle 1 tbsp caster sugar over the top of each ramekin and caramelise using a kitchen blowtorch.

Cook

1. 🧂Alternatively, slide the ramekins under a hot grill until the sugar turns golden and starts to bubble.

Serve

1. 🍳Serve straightaway.