For the cooks: Crema Catalana | Gourmand and Gourmet

For the cooks: Crema Catalana

  • Food & Booze
Macarons and doughnuts come and go, but custard never goes out of fashion. Drinking it out of the carton being somewhat of a faux pas, however, we asked Ole Fuego for a custard recipe with some class. Their crema catalane, a Spanish custard with a crunchy caramelised crust and soft centre, fits the bill nicely, but if having the foresight to start the process two days early is too much of a challenge for you, you’ll find it on Ole Fuego’s dessert menu, no preparation necessary. Ingredients (serves 4)
  • 80g sugar
  • 600ml thickened cream
  • 1/2 cinnamon stick
  • Zest of 1/3 lemon
  • Zest of 1/2 an orange
  • 6 egg yolks
Method 1. In a bowl, mix the cream, zest and cinnamon together and leave to infuse overnight. 2. The next day, mix the yolks and sugar until well combined. 3. In a saucepan, gently warm the cream mixture and add it to the yolk and sugar mixture. Strain and skim off any bubbles. 4. Pour the mixture into an oven-proof bowl and bake in a water bath (or pan filled with water) at 130 degrees Celsius for 25 to 30 minutes. 5. Remove the bowl from the water bath and leave to rest for 30 minutes. 6. Place the bowl containing the custard into a fridge overnight to set. 7. Serve. Best paired with big jug of sangria, we say!