Catalan crème

  • Petit four
  • medium
  • 8
  • 45 minutes, plus overnight chilling and cooling

PT45M

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Ingredients

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1
Combine the zest of the orange and lemon, milk, cream and vanilla pod in a suitable pot. Bring to the boil, allow to cool, cover and refrigerate overnight
2
Remove the milk mixture from the fridge, add the sugar and bring it up to the boil. Separate the eggs and place the yolks into a large mixing bowl. Slowly pour the hot cream mixture over the egg yolks while constantly whisking
  • 100g of caster sugar
  • 6 eggs
3
Return the mixture back to the pot and bring up to 85°C, stirring constantly. Remove from the heat, continuing to stir for a further 2 minutes
4
Soften the gelatine in cold water for 2 minutes. Gently squeeze free from water and add to the custard
  • 1 sheet of gold gelatine
5
Pass the mixture through a fine sieve, allow to cool and store into 8 shot glasses. Refrigerate to set and when ready to serve, pour a little creme into the shot glasses and grate some fresh cinnamon over each and serve
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