Crema Catalana | No bake dessert | Serves 4

A light custard with hints of citrus and cinnamon is this Spanish dessert that is no bake. Crema Catalana is great to make ahead and the caramelized sugar topping is a great way to finish the dish.

Serves 4

- 660 milliliters / 2 ¾ cups whole milk
- 1 cinnamon stick
- 2 tablespoon orange peel
- 1 tablespoon lemon peel
- 90 grams / 5 large egg yolks room temperature
- 75 grams / ⅓ cup + 1 tablespoon superfine/caster sugar
- 25 grams / ¼ cup cornflour
- 20 grams / 1 tablespoon + 1 teaspoon superfine/caster sugar

- Place the milk, cinnamon, orange and lemon peel on low heat.
- Meanwhile, whisk the sugar and egg yolks until well combined and smooth.
- Add in the cornflour and whisk until smooth.
- Pour a ladleful of hot milk into the egg yolks and combine.
- Repeat by adding two more ladlefuls of hot milk to the eggs to ensure the yolks are heated slowly.
- Remove the cinnamon stick and citrus peels and pour in the warm egg yolk mixture.
- Heat on low and whisk until the custard is thickened to pudding consistency and leaves a heavy coating on the back of the spoon.
- Remove from the heat and pour into your ramekins.
- Cover with cling film or greaseproof paper and place in the fridge for several hours or preferably overnight.
- Remove and sprinkle a heaped teaspoon layer of sugar on top of each custard and place under an oven grill or kitchen torch until it has caramelized sugar crust and is golden brown.
- Serve and tap to dig in.
- Enjoy!

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