Firebird`s Crema Catalana
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 ml milk, 1.5% fat
- 1 vanilla pod (s)
- 2 teaspoons lemon peel, grated
- 2 teaspoons orange peel, grated
- 1 stick cinnamon
- 3 teaspoons sugar
- 2 large egg yolks
- 1 packet custard powder, vanilla
- 3 tablespoon sugar, brown
Print Recipe
Pin Recipe Instructions
- Slit the vanilla pod lengthways and scrape out the pulp. Let the me boil in a saucepan with vanilla pulp and pod, cinnamon stick, lemon and orange peel zest. Then pull from the stove and let it steep for 10 minutes.
- In the meantime, mix the custard powder, egg yolks and sugar in a bowl with a little milk. Remove the vanilla pod and cinnamon stick from the hot milk. Mix the dissolved pudding powder with the hot milk and bring everything to the boil again while stirring until the mixture is thick.
- Pour the cream into 3 ovenproof molds and cover with a piece of cling film to prevent skin from forming. Put the molds in the fridge and let them cool down. To serve, sprinkle the cream generously with the brown sugar and caramelize the sugar with a bunsen burner.
- If you don`t have a bunsen burner, you can caramelize the cream in the oven under the grill.
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