Thursday, November 17, 2011

Crema Catalana


4 large egg yolks
70g caster sugar
2 tbsp sifted corn flour
1 lemon zest finely grated
1 orange finely grated
1 cinnamon stick
250ml whole milk
250ml double cream
demerara sugar to sprinkle


Whisk egg yolks and caster sugar together until pale and creamy. Whisk in corn flour, lemon and orange zests, then add in cinnamon stick. Slowy pour in the milk and cream, whisking continuously.

Transfer mixture into saucepan and cook over low heat, stirring constantky until it thickens enough to thickly coat the back of wooden spoon. Do not over heat or mixture will curdle.

Remove from heat and strain custard into jug. Pour into ramekins, allow to cool completely and then chill.

Before serving, sprinkle a layer of demerara sugar and heat in grill till sugar is golden. Take care not to overheat the custard. Serve immediately.