Creme Catalan

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Spanish Creme Blulee made in a pot.

Ingredients (serves 2)

1 cup milk 240ml

1 strip orange peel (not zest)

1 strip lemon peel (not zest)

1 cinnamon stick

2 egg yolks

3 tbsp sugar

1/2 tbsp corn flour 

2 tbsp caster sugar (for the glaze top)


Ahead of time

Warm the milk over a low heat in a small pot with the orange and lemon peel and the cinnamon stick to infuse it.

Meanwhile, whisk together the egg yolks, sugar and corn flour. 

Remove from the heat and take the lemon and orange peel and cinnamon out of the milk. Gradually add the egg mixture into the warm milk, whisking as you go to ensure you don’t get scrambled eggs. 

Put the pot back on a low heat and warm, stirring constantly until it is just thickening.

Pour into individual ramekins or one ceramic dish.  Let cool, cover the surface with clingfilm to stop a skin forming, then refrigerate at least 4 hours, or overnight. 

When ready to serve

Sprinkle caster sugar over the top then melt the sugar either with a blowtorch or under a grill to form a sugar crust.

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