Orange Crema Catalana With Saffron

1. 1

   Place the cream, orange rind, saffron and cinnamon into a large saucepan over a medium-high heat. Bring to just below boiling point then remove from the heat. Cover and set aside for 15 minutes to infuse. Strain the mix through a fine sieve.

2. 2

   Whisk the egg yolks and sugar in a large bowl until the sugar has completely dissolved. Gradually add the cream mixture, whisking until combined.

3. 3

   Return to the saucepan. Place over a very low heat and cook, stirring continuously without boiling, for 20 minutes or until the custard has thickened.

4. 4

   Pour the custard into 6 x 200ml ovenproof brulee or ramekin dishes. Leave to cool completely at room temperature, then cover and place in the fridge overnight, or for at least 4 hours until firm.

5. 5

   When you are ready to eat, preheat the grill to high. Sprinkle the extra sugar over the custard. Place the dishes into a deep roasting pan filled with ice. Cook under the hot grill for 2-3 minutes or until the sugar bubbles and caramelises. Alternatively use a cooks blow torch.

No nutritional information available.

No additional tips available.