Crema Catalana

Natillas, custards and flans are some of my all time favourite desserts, if I find them in mama’s fridge i’ll end up eating one or two no matter how big lunch was, there’s always room.

But my ultimate treat is mama’s Crema Catalana made slightly different with the use of orange peel instead of lemon zest.

Ingredients

• 2 Tsp Cornflour
• 1 Orange Peel
• 1 Cinnamon Stick
• 400ml Milk
• 6 Egg Yolks
• 100G Soft Brown Sugar, saving 10G for the top decoration.

Tip

Allow the custard to rest overnight in the fridge.
When using the blow torch, keep it at a distance, the length of the flame, if you get too close you will burn the sugar and set it alight…trust me.

Method

1, Pour the milk, zest and cinnamon stick into a small saucepan and bring to a boil.

2, Whilst your milk is heating, beat the egg yolks with the sugar and cornstarch until light and fluffy.

3, Remove the zest and cinnamon from the milk and add in the egg mixture, whisking constantly to ensure the eggs do not scramble. Whisk until the mixture thickens, this should take around 10 minutes at most.

4, Remove from the heat and pour into terracotta bowls. Allow to cool to one side for a while then place in the fridge to set, preferably overnight.

5, Finish off by sprinkling the tops of your custards with the remaining soft sugar and caramelising using a blowtorch, so that you end up with a browned glass top.

Crema Catalana

5 from 1 vote

My ultimate treat is mama’s Crema Catalana made slightly different with the use of orange peel instead of lemon zest.

Prep Time5 minutes mins

Cook Time30 minutes mins

Total Time35 minutes mins

Course: Dessert

Cuisine: Gibraltar, Mediterranean, spanish

Servings: 3

Author: Mama Lotties

Ingredients

• 2 Tsp Cornflour
• 1 Orange Peel
• 1 Cinnamon Stick
• 400 ml Milk
• 6 Egg Yolks
• 100 G Soft Brown Sugar saving 10G for the top decoration.

Instructions

• Pour the milk, zest and cinnamon stick into a small saucepan and bring to a boil.
• Whilst your milk is heating, beat the egg yolks with the sugar and cornstarch until light and fluffy.
• Remove the zest and cinnamon from the milk and add in the egg mixture, whisking constantly to ensure the eggs do not scramble. Whisk until the mixture thickens, this should take around 10 minutes at most.
• Remove from the heat and pour into terracotta bowls. Allow to cool to one side for a while then place in the fridge to set, preferably overnight.
• Finish off by sprinkling the tops of your custards with the remaining soft sugar and caramelising using a blowtorch, so that you end up with a browned glass top.