Baked Custard with Toffee Crust

This dish is another reminder of the Catalan and Spanish influence in Sardinia. It’s a classic Catalan dessert that is equally popular in Sardinia; the shallow terracotta moulds traditionally used to make it are available from Spanish shops and some kitchenware stores. You need a small butane-powered blowtorch, also available from kitchenware stores, to make this dish.