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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- 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.
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