- 750 ml pouring cream (3 cups)
- 750 ml milk (3 cups)
- 4 pieces each lemon and orange rind, removed with a peeler
- 2 cinnamon quills
- 2 vanilla beans, split lengthways and seeds scraped
- 10 egg yolks
- 160 gm caster sugar, plus extra for dusting (2/3 cup)
- 1Combine cream, milk, lemon and orange rinds, cinnamon and vanilla bean and seeds in a large heavy-based saucepan over medium heat and bring just to the boil. Cool and strain through a fine sieve, discarding solids.
- 2Whisk egg yolks and sugar until thick and pale, then gradually whisk in cooled cream mixture until combined. Return mixture to a clean heavy-based saucepan and cook, stirring continuously, for 30 minutes over medium heat or until mixture is thick and coats the back of a wooden spoon. Cool slightly, then strain into a jug. Pour custard into ¾ cup-capacity shallow ramekins and refrigerate for 3 hours or until set. To serve, scatter tops of ramekins evenly with sugar and caramelise sugar using a blow torch or by placing under a very hot grill. Serve immediately.
It's all about the extras when it comes to Bodega's softly spiced crema Catalana. 216 Commonwealth St, Surry Hills, NSW, (02) 9212 7766. Chef Simon Arkless jazzes up the trad crema Catalana with a pinch of fennel seeds. 7 Alfred Pl, Melbourne, Vic, (03) 9631 4000.The espresso-spiked crema Catalana at Mesa Lunga is somewhat of a cheeky revamp of the original recipe. 140 Gouger St, Adelaide, SA, (08) 8410 7617.WHERE TO TRY IT