Spiced Crème Catalan

Makes 600G Prep Time 2 minutes   Cook Time 8 minutes   Rated:    
by Tenina Holder

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

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