Catalan Crème Recipe

8
45 minutes

Ingredients

  • 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

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
  • 1 cinnamon stick