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Crema Catalana

Description: This 'Catalan Cream' is like a rich thick custard that is left to set in the fridge overnight - so you need to make it the day before serving. Delicious with fresh berries that have been macerated in a little brandy!

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Recipe Image

15mins

0mins

ingredients

Fresh

6 egg yolks
500ml milk

Pantry

6 Tb caster sugar
1 level Tb cornflour
1 cinnamon stick
4 Tb extra caster sugar
Ground cinnamon to decorate

method

1 Put the milk in a saucepan with the cinnamon stick and bring just to the boil (making sure it doesn’t stick to the bottom).
2 Remove from the heat and discard the cinnamon stick. Beat the egg yolks with the caster sugar (the 6 tablespoons) and the cornflour in a separate bowl.
3 Whisk the egg mixture into the warm milk mixture. Return to the heat, stirring continuously so that it doesn’t stick. When the mixture coats the back of a wooden spoon, remove from the heat.
4 Divide the mixture into 4 moulds and leave to cool in the fridge overnight.
5 Before serving, sprinkle the cinnamon and the sugar on top and with a kitchen blowtorch, heat the top until it becomes a toffee-brown colour. If you don’t have a blowtorch, you can use the grill - but be very careful not to burn them.