Catalonian custard pots

This is a Spanish version of crème brulée.  The custard is made of a mixture of milk and cream which makes it a little bit less solid than crème brulée.  It also have some citrus flavours.

Preparation Time: 10 Mins

Cooking Time: 35 Mins

Total Time: 1¾ Hrs

Ingredients

For 5 servings…

400 ml             Milk          

250 ml             Cream  - double       

1 stick             Cinnamon  

3 strips            Orange zest

3 strips            Lemon zest

7                    Egg yolks   

90 gms            Sugar  - caster        

20 gms            Cornflour   

For the caramel topping

4 tbs               Sugar  - caster        

Method

Put the milk, cream, cinnamon stick and orange and lemon zest strips in a pan.  Bring almost to the oiling and remove it from the heat.  Cover with cling film and leave to infuse for at least 1 hour.

In a bowl whisk the egg yolks, sugar and cornflour until soft and pale.  Pour the infused milk through a sieve into the egg mixture - whisking all the time.

Place the bowl over a saucepan containing some water (making a bain Marie) over a medium heat and keep whisking until the mixture has thickened to a custard consistency.

Pour the custard into ramekins and leave to cool.  Just before serving, sprinkle the tops with some caster sugar and caramelize it with a blowtorch or under a grill.  The sugar should become golden and starts to bubble.

Wine recommendations

A sweet wine.

Conventional

     Moscatel Sherry

     Muscat de Beaumes-de-Venise

Interesting

     Jurançon doux

     Quart de Chaume