Desserts Recipes - Crema Catalana Recipe

Ingredients

SERVES 6

• 450ml/3/4pt milk

• 200ml/7fl oz double cream

• Grated zest of 1 lemon

• 1 teaspoon fennel seeds (crushed)

• 6 egg yolks

• 175g/6oz caster sugar

• 25g/1oz corn flour

• 1/4 teaspoon ground cinnamon

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Method:

1. 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.

2. 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.

3. Strain the infused milk on to the egg yolk mixture, a little at a time, stirring constantly.

4. 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.

5. 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.

6. Mix the remaining sugar with the cinnamon and sprinkle over each pot. Place under a hot grill until the sugar has caramelized.

7. Allow to cool for 20 minutes.