Crema Catalana

Crema Catalana.

200g sugar
4 egg yolks
1 tbs corn flour
grated rind 1/2 lemon
1/2 stick of cinnamon
500 ml milk & cream mix
sugar for topping

Get the best eggs you can, don't use cheap supermarket ones for this - they have an odd odour - and don't get the superb yellow colour you want. First of all put the milk and cream mixture on a low heat and add the lemon rind and cinnamon, don't boil it ! Discard the egg whites, or at least use them to make merangue. Use a whisk to mix the sugar and egg yokes, then add the flour.

After the milk has been infused with flavour (approx half an hour) gently sieve the milk into the egg/sugar mix, stir it well, put it back in the pan and slowly heat up to the boil - stirring constantly. Keep focused here or it goes lumpy. Sometimes it takes longer than others; when it's going like thickish cream take off the heat and pour into ramekins or bowls, then chill in the fridge until ready to use.

When about to serve or a little before sprinkle some sugar on the top of the crema and then use a blow torch (yes, there's always one lying around) or grill until a golden brown crust is formed OR

Make a syrup by adding equal amounts of sugar and water and slowly melt/reduce until it goes golden, careful as this soon burns and it soon burns you ! Takes a spoon and drizzle/pour/lace the ramekins with stands or shapes in sugar solution, this has to be done quickly as it sets rapidly.

Garnish with julienne of lemon (fine slices). Don't try and mix lemon rind and the sugar mix - the acid of the lemon splits it.