Crema Catalan (Caramel custard)

Recipe from: 7/4/2001
Ingredients 7
Servings 4
Time 00:15

Ingredients

  • 2
    eggs
  • 10
    egg yolks
  • 1
    Litres
    milk
  • 1
    lemon, peel
  • 90
    ml
    sugar
  • CARAMELISED SUGAR
  • 125
    ml
    sugar
 

Method

00:30
 
Preheat oven to 180 ºC.

Mix half the milk with 45 ml sugar and lemon peel (in one or two strips) and place in saucepan. Bring slowly to the boil, remove from heat. Set aside. Remove lemon peel. In a large bowl, beat eggs and egg yolks lightly. Blend in remaining milk and sugar. Gently add boiled milk and stir.
Pour mix into custard mould, then place mould in baking dish half filled with hot water. Place in oven for 30 minutes or until a knife comes out clean. Allow to cool. Top with caramel and refrigerate until ready to serve.

CARAMELIZED SUGAR: Heat the sugar in pan over low heat, stirring constantly. Cook until sugar has melted and is golden brown. Pour caramel over the custard. Serve with bunuelos (see recipe).
 

Read more on: bake  |  eggs  |  recipes  |  international
 

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