Crema Catalana Brûlée
Catalan burnt cream with saffron, orange zest, and cinnamon, topped with a perfect caramelized sugar crust and fresh berries.
10 ingredients
7 steps
Ingredients
- 1500ml whole milk
- 26 egg yolks
- 3150g caster sugar
- 440g cornflour
- 5Zest of 1 lemon
- 6Zest of 1 orange
- 71 cinnamon stick
- 8Pinch of saffron threads (steeped in 1 tbsp warm milk)
- 94 tbsp granulated sugar (for brûlée crust)
- 10Fresh raspberries and blueberries, to serve
Instructions
- 1Warm milk with lemon zest, orange zest, cinnamon stick, and saffron milk over low heat until steaming (do not boil). Remove from heat and infuse 20 minutes.
- 2Whisk egg yolks, caster sugar, and cornflour in a bowl until pale and smooth.
- 3Strain warm milk into the egg mixture, whisking constantly. Return to saucepan over medium heat.
- 4Stir continuously until mixture thickens to a smooth custard (3-4 min). It should coat the back of a spoon.
- 5Pour into 4 traditional terracotta cazuela dishes. Cool to room temperature, then refrigerate at least 3 hours.
- 6Just before serving, sprinkle 1 tbsp granulated sugar evenly over each custard. Caramelise with a kitchen blowtorch until a perfect amber crust forms.
- 7Arrange fresh berries on top and serve immediately while the crust is still crisp.