Crema Catalana | No bake dessert | Serves 4

Place the milk, cinnamon, orange and lemon peel on low heat.

Meanwhile, whisk the sugar and egg yolks until well combined and smooth.

Add in the cornflour and whisk until smooth.

Pour a ladleful of hot milk into the egg yolks and combine.

Repeat by adding two more ladlefuls of hot milk to the eggs to ensure the yolks are heated slowly.

Remove the cinnamon stick and citrus peels and pour in the warm egg yolk mixture.

Heat on low and whisk until the custard is thickened to pudding consistency and leaves a heavy coating on the back of the spoon.

Remove from the heat and pour into your ramekins.

Cover with cling film or greaseproof paper and place in the fridge for several hours or preferably overnight.

Remove and sprinkle a heaped teaspoon layer of sugar on top of each custard and place under an oven grill or kitchen torch until it has caramelized sugar crust and is golden brown.

Serve and tap to dig in.

Enjoy!

Allergens