Crema Catalana

Name: Crema Catalana
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Spanish
Ingredients: 375 ml Whole Milk (375ml Farmdale long life full cream milk); 125 ml Heavy Cream (125ml thickened cream); 1 piece Navel Orange (1 navel orange); 1 piece Lemon (1 lemon); ¼ tsp Cinnamon (¼ tsp ground cinnamon); 5 pieces Egg Yolks (5 egg yolks); 80 g Caster Sugar (80g White Mill caster sugar, plus extra for caramelising); 20 g Cornstarch (20g White Mill cornflour); 0 pieces Mandarin Oranges (Charred mandarin or orange slices, to serve (optional)) — optional

A Spanish custard dessert flavored with citrus peel and cinnamon, set and caramelized with sugar before serving.

30 minSpanish

Servings4

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Vegetarian
Pescatarian
Halal

Steps

1Place the milk and cream into a heavy-based saucepan. Remove the orange and lemon skin with a peeler and add it to the milk and cream with the cinnamon. Bring to a very gentle simmer for 5 minutes. Strain into a bowl, discard the peel and pour the mixture back in the saucepan off the heat.
2Place the egg yolks, sugar and cornflour together in a mixing bowl and whisk until pale. Add about a cup of the warm milk and cream and whisk until smooth, then whisk the whole lot back into the saucepan with the warm milk and cream.
3Cook on a low heat for 5 minutes or until it thickens, stirring constantly. Do not allow the mixture to boil.
4Pour into 4 x wide and shallow, 175ml heatproof dishes. Cover with cling film and refrigerate for at least 2 hours or until completely set.
5When ready to serve, remove the cling film and sprinkle the tops evenly with about 1 tablespoon of caster sugar per dish. Use a blowtorch to cook the sugar to a nice, deep amber colour. Allow the sugar to harden, then serve with charred mandarin or orange slices (if using).