Catalan crème

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

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
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
First published in 2015
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For a chef, having mentors like Jean-Georges Vongerichten and Ferran Adrià must be akin to taking music classes with Chopin and Brahms. Nuno Mendes' London restaurant demonstrates the qualities of ambition that most good protégés possess.

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