Catalan Cream (Crema Catalana)
Rachel Khoo - Costa Brava.
Ingredients
| 4 | peaches | |
| 4 | egg yolks | |
| 7 tbsp | 105 ml | sugar |
| 2 tbsp | 30 ml | cornflour |
| 1 | cinnamon stick | |
| — | honey | |
| — | zest of 1/2 lemon | |
| 1/2 litre | fresh milk | |
| — | a little nutmeg |
Instructions
- Cut the peaches in half, twist apart and remove the stones with a small knife.
- Place them in a baking tray on baking paper, put a spoonful of honey in each and bake.
- Crack the stones with a hammer inside a clean cloth to extract the kernels.
- Pour half a litre of milk into a pot, add the kernels from the stones and the cinnamon stick and bring to a simmer. Remove from the heat and let it stand for 1 hour.
- Cool the peaches briefly and peel them.
- Whisk 4 egg yolks with sugar until pale and fluffy. Add 2 tbsp cornflour. Add a little of the milk (without the kernels), stir well, then pour the remaining milk and the egg mixture into a clean pot on the stove to thicken; keep stirring so it does not curdle or become lumpy.
- Fill the moulds with the finished cream, place a peach on top of each and leave in the fridge for 2 hours to cool.