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Crema Catalana
Preparation info
- Serves
four
- Difficulty
Easy
Appears in
By Pepita Aris
Published 2013
This fabulous Spanish dessert of creamy custard topped with a net of brittle sugar, may well be the original of all creme brûlées. Cremat is the Catalan word for “burnt”, and this was probably part of its original name.
Ingredients
475 ml 16 fl oz 2 cups - pared rind of
½
Method
- Put the milk in a pan with the lemon rind and cinnamon stick. Bring to the boil, then simmer for 10 minutes. Remove the lemon rind and cinnamon. Put the egg yolks and
45 ml 3 tbsp
Photos
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