Crema Catalana (Caramel custard cream)

Fairlady
6 servings
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Eggs

By Food24 November 03 2009
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Ingredients (7)

1.00 Litres milk
1.00 lemon — peel only
1.00 cinnamon — stick
200.00 g sugar
8.00 eggs — jumbo, yolks only
10.00 ml cornflour
sugar
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Method:

Set aside 125 ml (1/2 cup) milk and heat remainder in a saucepan with lemon peel (left whole) and cinnamon. As it comes to boil, remove from stove: this is enough time to flavour milk. Remove cinnamon and lemon peel.
Whisk reserved milk, sugar, egg yolks and cornflour thoroughly. Pour into a heavy-based saucepan or double boiler over very low heat, add flavoured milk and cook, stirring continuously with a wooden spoon until mixture coats back of spoon.
Remove from stove, still stirring, and pour into a shallow, heatproof dish.
Just before serving, sprinkle sugar on top of custard and caramelise immediately. In Catalonia this is done with a salamander (wooden-handled branding-iron with a circular plate). The plate is heated over a gas flame until red-hot then pressed onto surface of sugar. Alternatively, use a blowtorch or place under a red-hot grill, close to element.



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