Crema Catalana

Name: Crema Catalana
Ingredients: 150 ml/¼ pint milk; 500 ml/18 fl oz double cream; 90 g/3 ½ oz sugar; 3 egg yolks; grated rind of 1 small orange; grated rind of 1 lemon; 1 vanilla pod, split lengthways; 1 tbsp crushed fennel seeds

Preparation info

Difficulty
Medium

Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

About

                                       

Ingredients

     
 

Method

                                    