Crema Catalana

By sarah_carroll

Ingredients

• 750 ml (3 cups) pouring cream
• 250 ml (1 cup) milk
• Finely grated rind of 1 lemon and 1 orange
• 1 cinnamon quill
• 9 egg yolks
• 175 gm caster sugar, plus extra for dusting

Details

Servings 6

Preparation

Step 1

Preheat oven to 160C. Combine cream, milk, rinds and cinnamon in a saucepan, bring to a simmer over medium heat and simmer to infuse (15 minutes). Strain (discard solids) and keep warm.
2 Whisk yolks and sugar in a large bowl to combine well. Gradually whisk in one third of cream mixture, then remaining mixture, and pour into a clean saucepan. Stir continuously over medium heat until mixture coats the back of a wooden spoon thickly (5-7 minutes). Divide among six 200ml-capacity cazuelas or ramekins, place in a large roasting tray lined with a tea towel, pour in enough hot water to come halfway up sides of cazuelas, bake until custard just sets (35-40 minutes). Remove from pan, cool to room temperature, refrigerate until chilled and set (6 hours-overnight).
3 Scatter an even layer of sugar over each crema Catalana, caramelise with a blowtorch or under a preheated grill and serve.