Crema Catalana

Name: Crema Catalana
Ingredients: 2 1/2 cups light cream; 2/3 cup milk; 2 teaspoons vanilla extract; 2 cinnamon sticks (quills); 1 pared orange, rind of; 1 pared lemon, rind of; 6 egg yolks; 4 tablespoons caster sugar; 2 1/2 tablespoons soft brown sugar

9 ingredients

13 steps

Ingredients

2 1/2 cups light cream
2/3 cup milk
2 teaspoons vanilla extract
2 cinnamon sticks (quills)
1 pared orange, rind of
1 pared lemon, rind of
6 egg yolks
4 tablespoons caster sugar
2 1/2 tablespoons soft brown sugar

Directions

1

Preheat the oven to 140°C.
2

Put cream, milk, vanilla, cinnamon and peel in a pan over medium heat.
3

Bring just to boiling point, then remove from heat.
4

Whisk together yolks and caster sugar in a large bowl.
5

Strain cream and pour slowly over yolk mixture, whisking constantly.
6

Skim off any foam.
7

Put six 1/2-cup (125ml) ramekins in a large roasting pan and spoon mixture into ramekins.
8

Pour hot water into pan to come halfway up sides of ramekins, then cover the whole pan with foil.
9

Bake for 35-40 minutes or until just set.
10

Lift the ramekins out of the pan and leave to cool before chilling in the fridge for 2 hours.
11

When ready to serve, preheat the grill to high.
12

Place ramekins on a baking tray, sprinkle brown sugar over chilled creams, then place under the grill (oven broiler) for 2-3 minutes until sugar is melted and dark golden.
13

Leave for a few minutes for sugar to cool and harden before serving.