London has been so miserable these past few weeks that I find myself constantly fixated on memories of warmer times. I am not sure if it’s Crema Catalana’s caramelized surface that reminds me of the sun, but it seems appropriate to make, in the hope of sunnier days.
Crema Catalana – makes four
- In a medium size pan heat 375ml of milk. Add one cinnamon stick and lemon peel and simmer on a low heat
- In a bowl beat 3 egg yolks with 70 grams of caster sugar until they form a pale thick cream
- In a cup add 30g of cornflour and 1/3 cup of milk and stir until dissolved. Set aside
- Remove the milk mixture from the heat and strain into a jug
- Pour a little of the milk mixture into the egg cream, whisking furiously. Once combined, add the rest, in two separate batches making sure the mixture is fully combined
- Pour the mixture back in the pan and add the cornflour mixture. Keep on stirring, until the mixture thickens – about 5-10 minutes
- Remove from the heat and distribute into individual shallow dishes
- Once the bowls are at room temperature, place in the fridge until set, around an hour
- Once ready to eat, sprinkle brown sugar over the top evenly and using a blow torch caramelize (alternatively you can use the grill or the traditional method of an iron broiler). Leave to cool for 3 minutes until the sugar forms a hard shell.
- Crack open and enjoy!
Barcelona holds a lot of special memories for me. It was almost the first holiday I took as a young adult, and I was (and still am) enchanted by the beauty and buzz of the city. I remember sitting down to the ‘menu del dia’ not sure of what I had ordered and being absolutely overjoyed by their Crema Catalana.