Spiced Crème Catalan
The Spanish cousin of crème brûlée, Spiced Crème Catalan can be either piped when completely cold, or set directly in smaller ramekins or glasses. You should give it a whirl with Passionfruit Broth and Tropical Fruit Salad. It is really just a custard dressed up to go out for the evening. With or without your accompaniments, the dessert is quite elegant and yet so easy to make!
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Need
- 2 cinnamon stick(s)
- 1 Zest orange, finely grated
- 1 Zest lemon, finely grated
- 80 Grams raw caster sugar BUY
- 200 Grams milk
- 400 Grams cream
- 100 Grams egg yolks
- 2 gelatin sheets, soaked water and squeezed out
Do
- 1
Toast the cinnamon sticks in a dry frying pan and cool.
- 2
Place cinnamon, zests and sugar into the Thermomix bowl and mill 10 sec/speed 10.
- 3
Add remaining ingredients and cook 8 min/80°C/speed 6.
- 4
Strain if desired.
- 5
Cool. Serve as directed.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
