Crema Catalena

Ingredients (serves 4)

• 395g can sweetened condensed milk
• Grated rind of 1 lemon
• 2 cups (500ml) boiling water
• 3 tbs cornflour
• 2 eggs
• 4 tbs sugar

Method

1. Combine condensed milk, lemon rind and boiling water in a medium saucepan.
2. Whisk cornflour and eggs together in a bowl until smooth. Whisk in warm milk and stir over a moderately low heat for 4 mins or until thickened.
3. Divide mixture between 4 x 200ml ramekins. Refrigerate for 1 hour or until required. Sprinkle with sugar and caramelise using a flame torch or a hot grill. Serve immediately.

Ingredients (serves 4)

• 600ml thin cream
• 1 cinnamon stick
• 1/2 tsp vanilla extract
• 1 orange, rind grated
• 6 egg yolks
• 170g caster sugar
• 2 tbs cornflour
• 1 tbs plain flour

Method

1. Place cream, cinnamon, vanilla and orange rind in a saucepan and bring to boiling point, then remove from heat and set aside for 15 minutes to infuse.
2. Beat egg yolks, 120g sugar, cornflour and flour until pale.
3. Remove cinnamon stick from cream and pour over egg mixture. Stir to combine. Return mixture to the pan and cook over low heat, stirring, for 5-6 minutes until thick.
4. Pour into 4 crema Catalana terracotta dishes, cover and refrigerate for 1 hour. Sprinkle with remaining sugar, then grill or use a kitchen blowtorch to caramelise the tops. Serve immediately.

Notes

• 
  * From kitchenware stores and Spanish delicatessens. Substitute with 200ml ovenproof ramekins.