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Crema Catalana

Source of Recipe

unknown


List of Ingredients

2 cups milk
pared rind of 1/2 lemon
1 cinammon stick
4 egg yolks
7 T caster sugar
1.5 T cornflour
ground nutmeg


Recipe

Put the milk in a pan with the lemon rind and cinammon stick. Bring to the boil, then simmer for 10 minutes. Remove the lemon peel and cinammon. Place the egg yolks and 3 T of the sugar in a bowl, and whisk until pale yellow. Add the cornflour and mix well.

Stir in a few tablespoons of the hot milk, then add this mixture to the remaining milk. Return to the heat and cook gently, stirring, for about 5 minutes, until thickened and smooth. Do not let it boil. There should be no cornflour taste.

Pour into shallow ovenproof dishes, about 5 in. in diameter. Leave to cool, then chill for a few hours, overnight if possible, until firm. Before serving, sprinkle each pudding with a tablespoon of sugar and a little of the ground nutmeg. Preheat the grill to high.

Please the dishes under the grill , on the highest shelf, and cook until the sugar caramelizes. This will only takew a few seconds. Leave to cool for a few minutes before serving. (The caramel will only stay hard for about 30 minutes.)