CREMA CATALANA

 

500ml    Whipping cream

80ml      Whole milk

60gr      Caster sugar

5            Egg yolks

1            Cinnamon stick

              The zest of one lemon

 

1.  Boil the cream milk cinnamon and lemon zest and leave to infuse for an hour.

2.  Whisk the sugar and egg yolks

3.  Pass the cream through a chinois into the egg mixture and whisk.

4.  Pour the mixture into oven proof dishes and bake in the oven 100c until you get a    

     little wobble (aprox 40 min)

5.  Refridgerate the Catalans. when ready to eat, sprinkle some caster sugar on the

     top and caramelize with a caramelizing iron or a blow torch.

6.  Eat