Crema Catalana (Caramel custard cream)

Recipe from: 6/9/1999 12:00:00 AM
Ingredients 7
Servings 6
Time

Ingredients

  • 1
    Litres
    milk
  • 1
    lemon, peel
  • 1
    stick cinnamon
  • 200
    g
    sugar
  • 8
    jumbo egg yolks
  • 10
    ml
    cornflour
  • sugar to sprinkle
 

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.
 

Read more on: eggs  |  grill
 

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