Crema Catalana

Method

1. Split the vanilla pod in half and add to a saucepan along with the milk, orange zest, and cinnamon sticks and bring just to the boil, and remove from heat and pass through a sieve.


2. In a separate bowl beat together the egg yokes, sugar and cornflour.


3. Gradually whisk in the warmed milk mixture until combined.


4. Return mixture to a clean heavy saucepan and cook stirring continuously over a medium heat until the mixture coats the back of a spoon.


5. Allow to cool slightly, strain into a jug and pour into ramekins and allow to cool for 3 hours until set.

To serve

Sprinkle 1 tablespoon of caster sugar evenly over each ramekin and carmalise under the grill or a blowtorch. Serve with Avonmore dessert cream.