Crema Catalana (burnt cream) with macerated fruit

ingredients

• • 3 cup cream
  • 1 cup milk
  • rind 2 lemons, cut into long strips
  • 1 cinnamon quill
  • 1 vanilla bean, split lengthways
  • 200 gram caster sugar, plus extra for topping
  • 8 free-range egg yolks
  • 1 cup blueberries (optional)
  • 1 cup mixed deseeded grapes, halved
  • 2 mandarins, segmented
  • 250 millilitre muscatel, sherry or sweet wine
  • 2 tablespoon honey
  • 2 mint leaves, finely sliced
  • sliced almonds, lightly toasted, to garnish (see recipe tip)
  • icing sugar, to serve
  • edible flowers, to garnish (optional)

method

• • 1

    Preheat oven to 160°C.

  • 2

    Pour cream and milk into a heavy-based saucepan. Add lemon rind and cinnamon quill then scrape out and add vanilla seeds. Place on medium heat and cook until it just reaches simmering point then remove and set aside for 10-12 minutes for flavours to infuse.

  • 3

    In a clean, dry bowl, beat sugar and yolks to a thick, pale consistency. Place sieve over bowl and strain ½ cup cream mixture into yolk mixture, whisking gently to combine. Slowly strain rest of cream mixture into bowl and gently whisk together (discard solids in sieve).

  • 4

    Pour mixture into a clean, heavy-based saucepan and cook on medium-low heat for 12-15 minutes, stirring gently until mixture thickens (do not turn up heat or you will get scrambled eggs).

  • 5

    Place six large ramekins in a large roasting dish and pour custard into ramekins. Pour enough hot water into roasting dish to come halfway up ramekins. Gently transfer dish to oven and bake for about 30 minutes or until just set; check by inserting a toothpick into custards – they should have a slight wobble.

  • 6

    Remove dish from oven, let custards cool slightly in dish then scatter berries (if using) on custards. Transfer ramekins to a plastic tray, cover in plastic wrap and refrigerate overnight.

  • 7

    For the macerated fruit, place halved grapes and mandarin segments in a small bowl. Pour wine into a small saucepan and bring to a simmer, remove from heat, stir in honey and leave to cool. When cool, pour over fruit. Fold in mint and leave for 30 minutes to infuse.

  • 8

    To serve, sprinkle 2 Tbsp caster sugar evenly over each custard. Caramelise sugar with a kitchen blowtorch (or see below for an alternative method). Arrange some drained, macerated fruit on top and garnish with toasted almond slices, a dusting of icing sugar and edible flowers if desired.

notes

• Begin preparations the day before to achieve the perfect result. - To toast sliced almonds, spread on a baking tray lined with baking paper and toast in a 180°C oven for 6-8 minutes or until golden; watch closely so they don’t burn. - You will also need a blowtorch to caramelise the sugar – or use the cheat’s method: heat an old tablespoon you don’t need any more over a gas flame until it is red hot, then place it on the sugar you’ve sprinkled on the custard. This will give you a similar effect to the blowtorch.