Catalan crème
Item 1 of 1
- Petit four
- medium
- 8
- 45 minutes
A classic Catalan pudding, similar to a crème brûlée, flavoured with citrus zest and cinnamon, Nuno Mendes serves this catalan crème in shot glasses as a little petit four.
First published in 2015
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Ingredients
Metric
Imperial
- 2 tbsp of orange zest
- 1 tsp lemon zest
- 125ml of whole milk
- 125ml of cream
- 1 vanilla pod
- 100g of caster sugar
- 6 eggs
- 1 sheet of gold gelatine
- 1 cinnamon stick
SAVE RECIPE
Equipment
- Sugar thermometer
- Shot glasses
Method
1
Combine the zest of the orange and lemon, milk, cream and vanilla pod in a suitable pot. Bring to the boil, allow to cool, cover and refrigerate overnight
- 2 tbsp of orange zest
- 1 tsp lemon zest
- 125ml of whole milk
- 125ml of cream
- 1 vanilla pod
2
Remove the milk mixture from the fridge, add the sugar and bring it up to the boil. Separate the eggs and place the yolks into a large mixing bowl. Slowly pour the hot cream mixture over the egg yolks while constantly whisking
- 100g of caster sugar
- 6 eggs
3
Return the mixture back to the pot and bring up to 85°C, stirring constantly. Remove from the heat, continuing to stir for a further 2 minutes
4
Soften the gelatine in cold water for 2 minutes. Gently squeeze free from water and add to the custard
- 1 sheet of gold gelatine
5
Pass the mixture through a fine sieve, allow to cool and store into 8 shot glasses. Refrigerate to set and when ready to serve, pour a little creme into the shot glasses and grate some fresh cinnamon over each and serve
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