Crema Catalana

Ingredients

• 400 mlmilk, whole milk preferred; for custard
• 150 mlheavy cream, for custard
• 1cinnamon stick, for infusing milk
• 1orange zest, zest of 1 orange; for infusing milk
• 1lemon zest, zest of 1 lemon; for infusing milk
• 7egg yolks
• 100 gsuperfine sugar, for custard base
• 45 gcornstarch, for thickening custard
• 6 tbspsuperfine sugar, 1 tbsp per ramekin; for caramelising on top before serving

Method

1. 1

   Put the milk, cream, cinnamon stick, orange zest and lemon zest in a saucepan over medium heat. Cook, stirring, until just steaming but not boiling, about 3–5 minutes. Remove from heat, cover and infuse for at least 30 minutes.

2. 2

   Whisk the egg yolks, 100g sugar and cornflour together for 3–5 minutes until light and pale. Pour the infused milk through a sieve into the egg mixture, whisking continuously.

3. 3

   Return to the saucepan over medium-high heat and whisk for 10–12 minutes until the custard thickens. Test by dipping a spoon and running a finger through the mixture on the back — if the line holds, it is ready. Sieve into a jug.

4. 4

   Divide between six 150ml ramekins or terracotta dishes. Cool for 1 hour at room temperature, then chill overnight until set.

5. 5

   Just before serving, sprinkle 1 tbsp sugar over each ramekin and caramelise with a kitchen blowtorch, or slide under a hot grill until golden and bubbling. Serve immediately.