Crema Catalana

• Milk400ml
• Double Cream150ml
• Cinnamon Stick1
• Orange Zest1
• Lemon Zest1
• Egg Yolks7
• Caster Sugar (custard)100g
• Corn Flour45g
• Caster Sugar (topping)6 tbsp

Steps · tap to check off

1. 1Heat milk, cream, cinnamon, and zests until steaming; cover and infuse for 30 minutes. 30:00
2. 2Whisk egg yolks, 100g sugar, and cornflour in a bowl until pale.
3. 3Sieve the infused milk into the egg mixture while whisking constantly.
4. 4Return mixture to pan; whisk over medium-high heat for 10-12 minutes until thickened. 10:00
5. 5Sieve custard into a jug, then divide between six 150ml ramekins.
6. 6Cool at room temperature for 1 hour, then chill in the refrigerator overnight. 1:00:00
7. 7Sprinkle 1 tbsp sugar over each dish.
8. 8Caramelize sugar with a blowtorch or under a hot grill until golden and bubbling.