Following our interview with Marti Sans Gallardo last month we asked him to share a unique recipe from his native land: Catalan Cream, a sweet cream dessert made of milk and egg, scented with cinnamon and lemon, and served with a burnt sugar crunch topping.

We can 100% vouch for it being absolutely delicious!

Creme brulee ingredients on yellow background

© martiapunts – Fotolia.com

Ingredients:

1 lt milk

175 gm caster sugar

1 cinnamon stick

The peel of 1 lemon

175 gm of egg yolks (approx. 7 yolks)

40 gm cornstarch

Caster sugar to sprinkle on top

 

Method:

Making creme brulee traditionally

© martiapunts – Fotolia.com

Mix the egg yolks together with the sieved cornstarch in a bowl.

Pour the milk and sugar into a saucepan, add the cinnamon stick and bring it to the boil.

Strain the milk and pour it into the bowl with the egg yolks and cornstarch, and mix together.

Pour it back into the saucepan over a low flame, stirring all the time until it thickens.

Pour the mixture into ramekins or bowls and let it chill before putting into the fridge to set (will take a few hours).

Just before serving, sprinkle a layer of sugar over the top and using a blowtorch caramelize it to form a crunchy topping.

 Thanks so much to Marti for sharing this recipe! You can see more great pictures and images on his Fotolia portfolio, on his website, his Facebook page, Twitter feed, and Instagram site.

Got a recipe you’d like to share with us alongside your photos? Send it over to dinah.hillsdon@fotolia.com – we’d love to hear from you!