For the cooks: Crema Catalana
17 Aug 2015

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