Put the milk, cream, zest
and fennel seeds in a heavy-based pan. Heat to
boiling point and set aside for 30 minutes
to infuse.
In a small bowl, beat
together the egg yolks, 100g/4oz of the sugar
and the corn flour until the mixture is light
and fluffy.
Strain the infused milk on
to the egg yolk mixture, a little at a time,
stirring constantly.
Pour the mixture back into
the clean pan. Cook over a low heat, stirring,
for 6 to 8 minutes, until the cream just comes
to the boil.
Pour into 6 x 150ml/5fl oz
ramekins. Cool and cover loosely with aluminum
foil. Chill overnight to set. Place in the
freezer for 30 minutes before grilling.
Mix the remaining sugar
with the cinnamon and sprinkle over each pot.
Place under a hot grill until the sugar has
caramelized.
Desserts Recipes -
Crema Catalana Recipe
