PEI Liquor - Celebrate Winter 2019

Crema Catalana Makes 6 INGREDIENTS

500 ml whole milk Zest of ½ an orange Zest of ½ a lemon ½ tsp cinnamon 1 vanilla bean pod

7 large egg yolks ½ cup white sugar 2 tsp cornstarch 6 Tbsp Sugar for torching DIRECTIONS

Combine the milk, orange, lemon and cinnamon in a medium saucepan and turn to medium heat. Cut the vanilla bean in half lengthwise and scrape the seeds out, then add the seeds and pod right into the milk mixture. Bring the mixture to a simmer. Meanwhile, whisk together the egg yolks, sugar and cornstarch until pale and fluffy. Once the milk mixture comes to a simmer, slowly pour it into the eggs while whisking quickly. Return the mixture to the saucepan and bring back to a simmer while whisking constantly. Remove from heat and strain through a mesh sieve into a large measuring jug. Divide the mixture between 6 ramekins and set in the fridge to cool for 20 minutes. Wrap with plastic, then cool another hour. Sprinkle about 1 Tbsp of white sugar over each custard in an even layer. Use a butane torch to carefully caramelize the sugar until it is bubbly and a deep amber colour. Let cool for 5 minutes before serving.


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