Catalan Creams

Catalan creams present a charming twist on the beloved creme brulee, infusing a creamy custard with zesty lemon and a hint of cinnamon for a nod to Spanish traditions. Who knew a simple addition could turn a classic into something so refreshingly different? This dessert promises an indulgent experience, with its smooth texture contrasting a crisp sugar topping, evoking feelings of warmth and sophistication that make it ideal for a leisurely evening treat.

Key ingredients like lemon zest bring a bright, citrusy flavour that balances the richness, while the overall technique of infusing and caramelising creates an aspirational dish. It's all about that satisfying crunch breaking through to velvety custard, offering a sense of culinary elegance that's both comforting and exciting.

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Prep: 15 minutes
Cook: 15 minutes

Ingredients

Catalan Creams

800ml double cream (40% fat)
zest of 1 lemon
1 cinnamon stick
4 egg yolks
150g caster sugar

To Finish

6 tbsp caster sugar

Method

Cream: Place the cream in a saucepan with the lemon zest, cinnamon stick and sugar and bring it to the simmer. Cook the cream at a gentle simmer for a couple of minutes until the sugar has dissolved. Remove it from the heat and allow it cool and infuse.
Custard: Remove the cinnamon stick and strain the lemon zest from the cream if you wish (I like to leave the zest in for a stronger flavour). Return the cream to the heat and bring it to a gentle simmer and remove it from the heat. Beat the eggs together in a bowl and add around 100ml of the cream to it and mix it so that it is well combined. Stir the egg mixture into the cream in the saucepan with a wooden spoon. Place the saucepan over the lowest possible heat and stir it constantly with a wooden spoon until it thickens and leaves a heavy coating on the spoon. Be very careful not to make it to hot or you will end up with scrambled eggs.
Pour the custard into six 5-7cm round shallow preferable earthenware dishes or into ramekin dishes. Allow the custard to cool, then cover them with cling film and place them in a fridge until ready to serve.
To Finish: Sprinkle the caster sugar evenly over the top of each custard and place them under a preheated grill. Cook the sugar until it has melted, remove it from the grill and allow it to cool slightly. Serve.