Creme Catalan

 This Sunday is planned to be our monthly family lunch (unless Covid interferes).  This one will have a Spanish theme. Choosing various Tapas, then Paella and Chicken stew, dessert is Creme Catalan.  So after some You Tube viewing I have chosen this recipe.  For a trial, it went well, even bought myself a new "flame thrower" aka brulee torch.

The lunch was a resounding success, the menu even tempted a son and daughter in law to pop in from Melbourne.

 

Ingredients

8 egg yolks (free range or organic)

3/4 cup caster sugar

4 cups milk

1/4 cornflour + 1 Tablespoon

2 cinnamon quills

8 pieces of lemon peel

Extra caster sugar for bruleeing

Method

Combine cornflour with a little of the milk to make a smooth slurry.

Place remainder of milk, cinnamon and lemon peel in a medium saucepan.  Heat over medium heat for 10 minutes, do not let it boil. 

With a whisk, beat egg yolks and sugar until lighter in colour, fluffy and you can't see sugar grains.

Take the milk off the heat and stir in cornflour slurry, stir until all combined.

Drain milk over a sieve to remove lemon peel and cinnamon quills.

Let cool for 5 minutes before returning to saucepan and then add egg mixture.  

You must stay stirring this mixture until it turns to custard.  Once done, you will be able to run your finger through the custard on the back of a wooden spoon and it will stay separated.

Pour into small ramekins. Cool

Cover with plastic wrap and refrigerate overnight.

When ready to serve sprinkle sugar on top of custard and using a small kitchen blow torch, brulee the top.

Serve and enjoy.

Mamma Marmalade