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!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 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
Toast the cinnamon sticks in a dry frying pan and cool.
Place cinnamon, zests and sugar into the Thermomix bowl and mill 10 sec/speed 10.
Add remaining ingredients and cook 8 min/80°C/speed 6.
Strain if desired.
Cool. Serve as directed.