Catalan crème - Nuno Mendes

A classic Catalan pudding, similar to a crème brûlée, flavoured with citrus zest and cinnamon, Nuno Mendes serves this catalan crème in shot glasses as a little petit four

Ingredients

• 2 tbsp of orange zest
• 1 tsp of lemon zest
• 125ml of whole milk
• 125ml of cream
• 1 vanilla pod
• 100g of caster sugar
• 6 eggs
• 1 sheet of gold gelatine
• 1 cinnamon stick

Method

1.

Combine the zest of the orange and lemon, milk, cream and vanilla pod in a suitable pot. Bring to the boil, allow to cool, cover and refrigerate overnight

2.

Remove the milk mixture from the fridge, add the sugar and bring it up to the boil. Separate the eggs and place the yolks into a large mixing bowl. Slowly pour the hot cream mixture over the egg yolks while constantly whisking

3.

Return the mixture back to the pot and bring up to 85°C, stirring constantly. Remove from the heat, continuing to stir for a further 2 minutes

Making crème anglaise or custard

When stirring the mixture on the heat be sure to use a flat edged spoon, moving it continuously along the base of the pan so the mixture does not catch

4.

Soften the gelatine in cold water for 2 minutes. Gently squeeze free from water and add to the custard

5.

Pass the mixture through a fine sieve, allow to cool and store into 8 shot glasses. Refrigerate to set and when ready to serve, pour a little creme into the shot glasses and grate some fresh cinnamon over each and serve

Source: http://www.greatbritishchefs.com/recipes/catalan-creme-recipe