Baked Custard with Toffee Crust

Name: Baked Custard with Toffee Crust (Crema Catalana)
Yield: Serves 6
Cuisine: Italian
Ingredients: Sponge Finger Biscuits, for serving; 2 cups (500 ml) full-cream milk; 200 g castor sugar; 1 tablespoon cornflour; 1 cinnamon stick; 1 small piece lemon rind, white pith removed; ¼ teaspoon saffron threads; 4 egg yolks; 1 vanilla bean, split; ½ cup (110 g) demerara sugar

Crema Catalana

Preparation info

Serves
6

Difficulty
Easy

Appears in

A Sardinian Cookbook

By Giovanni Pilu and Roberta Muir

Published 2012

About

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.