Catalan cream dessert recipe

  • Serves 6
  • 40mins to prepare, 10mins to cook, 4hrs chilling
  • 204 calories / serving
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095048 HERO

Bring the cream and milk to the boil in a pan with the cinnamon and zest. Remove immediately from the heat and leave to infuse for 30 minutes, then remove the spices.

Whisk together the sugar, cornflour paste and eggs then slowly pour the scalded milk/cream over the mixture. Pour back into the pan and stir continuously over the lowest heat until it thickens enough to coat the back of a spoon – about 10-12 minutes.

Pour into individual ramekins and leave to cool before transferring to the fridge to set overnight or at least four hours.

To glaze, sprinkle over the sugar and either place under a very hot grill or use a kitchen blowtorch until the sugar caramelises and goes dark golden brown. Leave the sugar to set until crisp before serving.

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  • Ingredients

  • 300ml single cream
  • 300ml milk
  • 1 stick cinnamon
  • 1 small strip lemon or orange zest
  • 2tbsp caster sugar
  • 1tsp cornflour made to a paste with a little milk
  • 6 egg yolks
  • 4tbsp unrefined caster sugar
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  • Calories
    204
    10%
  • Sugar
    24g
    27%
  • Fat
    10g
    14%
  • Saturates
    7g
    35%
  • Salt
    0.1g
    2%
of an adult's Reference Intake daily amount.
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