Take your tastebuds on a trip to Spain with this recipe for Crema Catalana. Your family will be thinking that you’re a Masterchef when they dig into it.
5 large Pace Farm egg yolks
2 tbsp of cornstarch
2½ cups of whole milk
Orange or lemon peel
1 cinnamon stick
½ cup fine sugar
Additional sugar to caramelize on top
Pour the milk in a small saucepan, along with the cinnamon stick and citrus peels and slowly bring to a boil.
Dissolve the cornstarch in a splash of water and set aside.
Whilst the milk is slowly heating, beat the egg yolks with the sugar until the mixture turns pale yellow. Beat in a spoonful of the hot milk and the dissolved cornstarch.
Remove the citrus peels and cinnamon stick from the hot milk, and reduce the heat.
Slowly add the egg yolk mixture to the milk, and keep stirring to prevent the eggs from scrambling.
Stir constantly over a low heat, until the mixture has thickened.
Remove from the heat and pour the mixture into traditional clay dishes or ramekins.
Allow the custard to cool, and then cover in plastic wrap and chill the crema catalanas for about 4 hours.
To serve, sprinkle a thin layer of sugar on top of each ramekin and caramelise with a small kitchen blowtorch.