Jon Toogood's Cooking 4 Change Recipe

Crema Catalana
THIS RECIPE IS FROM MY FRIEND MARTY KING IN BARCELONA. IT’S VERY EASY TO MAKE AND TASTES AMAZING!
GLUTEN FREE/VEGETARIAN

Prep time           10mins
Cook time          30mins
Serves                 4
Skill level             Easy

INGREDIENTS
375ml cream
125ml milk
zest of 1⁄2 orange
zest of 1⁄2 lemon
1 cinnamon stick
4 egg yolks
100g sugar, plus extra for caramelising

LET’S COOK

Place the cream, milk, orange zest, lemon zest and cinnamon stick in a heavy-bottomed pot. Bring to a light simmer and cook over a low heat for 10 minutes to infuse the flavours.

Place the egg yolks and sugar in a bowl and whisk until pale. Add the infused cream mixture, whisking continuously.

Place a stainless steel bowl over a bowl of ice and set a sieve on top. Set aside.

Place the custard mixture in a clean, heavy-bottomed pot. Cook over a low heat, stirring constantly with a wooden spoon, until the mixture is thick and coats the back of the wooden spoon or reaches 72°C (and no more). Quickly strain through the prepared sieve into the stainless steel bowl set over ice and set aside to cool.

Pour into 4 individual ramekins and chill overnight.

Next day, remove from the fridge and liberally sprinkle sugar on the top. Caramelise the sugar with a kitchen blow torch, until it becomes a dark golden caramel.

Allow to cool slightly and then serve. Enjoy! 

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