Spanish Recipes: Crema Catalana
INGREDIENTS:
- 1L Milk
- 10 Dessertspoons Sugar
- The Grated Zest of 1 Lemon lemon
- 8 Egg Yolks
- 2 Dessertspoons Cornflour
PREPARATION:
- Place the milk, lemon zest and 4 dessertspoons of the sugar in a large saucepan and heat slowly.
- Meanwhile, in a mixing bowl, beat the egg yolks together with 2 dessertspoons of the remaining sugar and the cornflour until smooth.
- When milk is just reaching boiling point, remove from the heat and pour slowly over the egg mixture, stirring constantly. Mix well.
- Return mixture to the saucepan and cook slowly for 5 minutes, stirring constantly with a wooden spoon.
- Strain into individual ramekins and chill.
- Once chilled, sprinkle with the remaining sugar and caramelise with a kitchen blow-torch. Alternatively, preheat the grill to very hot and grill the sugared desserts as close to the heat source as possible until caramelised.