Crema Catalana

Ingredients

• 500ml cream
• 75 ml milk
• finely-grated zest of 1 lemon
• finely-grated zest of 1 orange
• 1 cinnamon stick
• 1 vanilla bean
• 3 egg yolks
• 60 gms castor sugar

Method

Place the cream, milk, citrus zests and cinnamon in a heavy-based saucepan over a medium heat.

Cut the vanilla bean in half lengthways and using the tip of a knife, scrape the seeds into the pan and add the bean too.

Bring to a simmer, then remove from the heat and allow to infuse for at least 1 hour.

Strain into a bowl and discard the solids.

Mix egg yolks and sugar until combined add infused cream whisking softly to incorporate the cream mix, strain this mix through your finest sieve and then bake in a bain-marie in a pre-heated oven at 150 degrees Celsius for approximately 30 minutes.

To serve lightly sprinkle the top of the Crema Catalana with castor sugar and caramelize with a blowtorch.