Crema Catalana

1. 1

   Preheat the oven to 140u00b0C.

2. 2

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

3. 3

   Bring just to boiling point, then remove from heat.

4. 4

   Whisk together yolks and caster sugar in a large bowl.

5. 5

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

6. 6

   Skim off any foam.

7. 7

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

8. 8

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

9. 9

   Bake for 35-40 minutes or until just set.

10. 10

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

11. 11

    When ready to serve, preheat the grill to high.

12. 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. 13

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

* Per serving · 4 servings · Values may vary.

No additional tips available.