Creme Catalane

From the book "The Family Meal", dishes that the staff ate at the Ebulli restaurant. Creme Catalane is one of the oldest desserts in Europe. It appears in medieval Catalan literature.

Yield:
4 servings
Category:
Desserts
Cuisine:
Spanish

INGREDIENTS:

  • 1 cup whole milk
  • 1/4 cup heavy cream
  • 1/4 cinnamon stick
  • 1 strip lemon zest
  • 1 strip orange zest
  • 1 pinch star anise
  • 1/2 vanilla bean, split
  • 2 egg yolks
  • 1/4 cup sugar
  • 2 tsp cornstarch

DIRECTIONS:

  1. Pour the milk and cream into a large saucepan.
  2. Add the cinnamon, strips of zest, anise and vanilla bean.
  3. Bring the milk and cream mixture to a boil over gentle heat.
  4. Put the egg yolks, sugar and corn starch into a separate large bowl, and whisk until smooth
  5. Strain the hot milk and cream mixture into the egg mixture, whisking continuously.
  6. Carefully transfer to a new pan, then cook over medium heat whisking continuously for 10 minutes.
  7. When the mix is thickened and smooth, ladle it into a heatproof dish and let cool.
  8. Cover the top of the creme with an even layer of sugar.
  9. Use a blowtorch to caramelize the sugar. Let the sugar set hard before serving.

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