Crema Catalana

Ingredients

• 1 litre whole milk
• 8 large egg yolks
• 200g caster sugar
• 40g cornflour
• 1 cinnamon stick
• Pared peel of 1 lemon
• Pared peel of 1 orange
• 6 tbsp caster sugar for the crust

Before you cook

• Pare the lemon and orange peel in wide strips, taking none of the white pith.
• Separate the eggs and put the yolks in a large bowl.
• Measure 150ml of the milk into a separate jug and keep it cold.
• Set out six shallow earthenware dishes or ramekins.

Steps

1. Pour the remaining 850ml of milk into a saucepan with the cinnamon stick and both strips of peel.
2. Heat it over medium-low heat for 8 minutes until it steams, without letting it boil.
3. Take the pan off the heat and leave the milk to infuse for 15 minutes.
4. Whisk the egg yolks with the 200g of sugar until they turn pale and thick.
5. Whisk the cornflour into the reserved cold milk until it is completely smooth.
6. Pour the cornflour milk into the yolk mixture and whisk until uniform.
7. Strain the warm infused milk through a sieve into the yolk mixture, whisking constantly as you pour.
8. Discard the peel and cinnamon stick.
9. Pour everything back into the saucepan and set it over medium-low heat.
10. Stir continuously with a wooden spoon, reaching into the corners of the pan.
11. Keep stirring for 8 to 10 minutes until the custard thickens suddenly and heavily coats the back of the spoon.
12. Pull the pan off the heat the moment the first bubble breaks the surface, because it will scramble if it boils.
13. Whisk the custard hard for 20 seconds to smooth out any lumps.
14. Divide it between the six dishes and tap each one on the worktop to level it.
15. Let them cool to room temperature, then refrigerate for at least 4 hours until firmly set.
16. Sprinkle a tablespoon of caster sugar in an even layer over each chilled custard just before serving.
17. Burn the sugar with a blowtorch or a red-hot caramelising iron until it is dark amber and crackling.
18. Serve within a few minutes, while the crust is still brittle and the custard beneath is cold.