Crema Catalana

• Milk1¾ cups
• Double Cream10 tbsp
• Cinnamon Stick1
• Orange Zest1
• Lemon Zest1
• Egg Yolks7
• Caster Sugar3½ oz
• Caster Sugar6 tablespoons
• Corn Flour1½ oz

Instructions

1. 1

   Put the milk, cream, cinnamon stick and all the citrus zest in a saucepan set over a medium heat.

2. 2

   Cook, stirring often, until the milk is just steaming but not boiling, about 3-5 mins. Remove from the heat, cover with a plate and leave to infuse for at least 30 mins.

3. 3

   When the cream mixture has infused, whisk the egg yolks, sugar and cornflour together in a separate bowl for 3-5 mins, or until light and pale in colour.

4. 4

   Pour the infused milk through a sieve into the egg mixture, whisking continuously.

5. 5

   Return the mixture to the saucepan.

6. 6

   Put the saucepan over a medium-high heat and whisk for around 10-12 mins. The mixture should start thickening to a custard-like consistency – you can tell it’s ready by dipping a wooden spoon in the mixture, then running a finger through the mixture on the back of the spoon.

7. 7

   If the line holds, it's ready.

8. 8

   Sieve the mixture into a jug to remove any froth.

9. 9

   Divide the custard between six 150ml ramekins or small terracotta dishes, then leave to cool for 1 hr at room temperature until set with a slight wobble.

10. 10

    Chill overnight.

11. 11

    Just before serving, sprinkle 1 tbsp caster sugar over the top of each ramekin and caramelise using a kitchen blowtorch.

12. 12

    Alternatively, slide the ramekins under a hot grill until the sugar turns golden and starts to bubble.

13. 13

    Serve straightaway.