Crema catalana

I promised myself that after returning from Barcelona, I would make crema catalana. This one tastes exactly like the crema catalana we had on holiday. A delicate custard infused with cinnamon, lemon and orange, topped with a crisp layer of caramelised sugar that cracks under the pressure of a spoon. It closely resembles French crème brûlée, but it doesn’t contain cream. It’s also a spring dessert – traditionally prepared in Spain for Saint Joseph’s Day on 19 March. Perfect for afternoon tea; in season, serve with fresh fruit.

Serves 4.

Ingredients for the crema catalana:

• 500 ml milk (450 ml + 50 ml)
• 1 cinnamon stick
• peel of ½ orange
• peel of ½ lemon
• 1 teaspoon vanilla extract
• 4 egg yolks
• ¼ cup sugar, plus extra for caramelising
• 1 tablespoon potato starch (or cornflour)

Pour 450 ml of the milk into a saucepan. Add the cinnamon stick, vanilla, orange peel and lemon peel (use large strips of peel, not finely grated zest, and avoid the white pith). Bring to the boil. Remove from the heat, cover and leave to infuse for 20–30 minutes. Then strain the milk or remove the flavourings.

In a bowl, beat the egg yolks with the sugar until combined. Gradually pour in the infused milk, stirring constantly. Mix the starch with the remaining 50 ml of milk, then add it to the mixture. Pour everything back into the saucepan and heat, stirring constantly, until it just begins to boil and thicken. Remove from the heat immediately.

Pour into ramekins and leave to cool and set. Cover with cling film (making sure it doesn’t touch the surface), then chill if desired.

Before serving, remove the cling film and gently pat the surface dry with kitchen paper. Sprinkle with sugar and caramelise using a blowtorch or under a hot grill for a few seconds (watch carefully to avoid burning). Serve immediately.

Enjoy!