I have experimented with different flavours over the years, trying crema Catalana with coffee, cardamom, vanilla and more. But in the end, I think the traditional one is the best. Note: Infusing the milk and chilling times will take around 4 hours.
Prep
240 min
Cook
15 min
Serves
8
Difficulty
Medium
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Ingredients
caster sugar 60 g
cornflour 40 g
egg 6
cinnamon stick ½
lemon 1 (zest)
orange 1 (zest)
whole milk 1 l
Method
Zest the orange and lemon.
Put the whole milk, orange and lemon zest and cinnamon stick in a pan and bring to the boil then set aside to infuse for at least 1 hour. When cold and infused, strain through a fine sieve.
Beat the eggs and caster sugar together until thick and pale and fluffy, then beat in the infused whole milk and cornflour.
Pour into a clean pan and cook over a low heat for 10 minutes, stirring constantly, until you have a thick custard.
Sieve into a jug and pour into eight dishes or large ramekins. Chill in the fridge for at least 3 hours, or overnight, until completely set.
When ready to serve, sprinkle a layer of caster sugar over the top and caramelise quickly with a blowtorch, or under a very hot grill. Chill again for at least an hour before serving.
