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Creme catalan

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Origin of dish:  Spain
Type of cooking:  Oven
Preparation time: 30 minutes
Cooking time: 15 minutes
Ingredients (serves 4):


Blanch the lemon in boiling water for one minute.
Run under cold water, dry and grate 1/2 zest.
Crush the fennel seeds, snap the vanilla pod in two and keep the seeds to one side.
Boil the milk, vanilla and crushed fennel seeds in a saucepan, then turn down heat. Cover and leave for 30 minutes.
Strain milk, add eggs yolks.
Whisk mixture, then add sugar and lemon zest, then whisk again.
Add the cornflour with a little more milk, cook gently, remove from heat just before boiling.
Pour into 4 ramequins and chill for 2 hours in fridge.
Sprinkle with sugar and caramelise for 2 minutes under grill just before serving.
Advice: For a creamier dessert, replace the cornflour with 80ml milk and 250ml cream. Cook in oven at 325°F (160°C) for 10 minutes before mixing with eggs.

Recommended wines: Muscat, Beaume de Venise

User comments

another free recipe every day

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