Catalan Cream – Crema Catalana

1. 1

   Bring the cream, split vanilla pod and orange juice and zest to a boil. Mix the milk, egg yolks and sugar. Pour in the hot cream, stirring constantly. Strain the mixture and pour into a shallow serving dishes (we prefer traditional Spanish clay pots).

2. 2

   Cook in a 90u00b0C (200u00b0F) oven for 30-40 minutes. Cool the pudding in fridge for at least 1 hour. Sprinkle dark sugar on top and caramelize with a torch so that the sugar melts and has a beautiful color. You may garnish the dish with berries, but it's not necessary.

* Per serving · 4 servings · Values may vary.

No additional tips available.