Crema Catalana

Ingredients

• 400ml Milk
• 150ml Double Cream
• 1 Cinnamon Stick
• 1 Orange Zest
• 1 Lemon Zest
• 7 Egg Yolks
• 100g Caster Sugar
• 6 tablespoons Caster Sugar
• 45g Corn Flour

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Pour the milk and cream into a saucepan with the cinnamon stick, orange zest and lemon zest.
2. Warm over medium heat, stirring from time to time, until it is steaming but not boiling, about 3-5 mins.
3. Take off the heat, cover with a plate and let the flavours steep for at least 30 mins.
4. In a separate bowl, beat the egg yolks with the 100g caster sugar and the corn flour for 3-5 mins, until the mixture turns pale and light.
5. Strain the infused milk into the egg mixture, whisking the whole time, then tip everything back into the saucepan.
6. Set over medium-high heat and whisk continuously for about 10-12 mins, until it thickens to a custard-like texture; it is ready when a line drawn through the mixture on the back of a spoon holds its shape.
7. Pass the custard through a sieve into a jug to strain out any froth.
8. Share the custard between six 150ml ramekins and leave at room temperature for 1 hr, until set but still slightly wobbly.
9. Cover and refrigerate overnight.
10. Shortly before serving, scatter 1 tbsp of the remaining caster sugar over each ramekin and caramelise with a kitchen blowtorch, or place under a hot grill until the sugar bubbles and turns golden.
11. Serve immediately.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.