Such an easy dessert to make and so delicious. If you like creme brûlée, creme caramel or quesillo, then this is right up your street.
A traditional dessert from Spain, the Catalan region: Barcelona, beach, music and tapas.
If you have little shallow terracotta bowls, perfect, if you don’t, you can use plain ramekins, just like the ones you use for brûlées.
Get all your equipment ready, your ingredients ready to go, and let’s start doing this.
- 500ml double cream
- 170gr caster sugar
- 3 yolks
- 1 lemon zest
Whisk your egg yolks with the sugar until its creamy and pale.
Get your cream in a pan at medium heat, add lemon zest and cinnamon. Heat gently, not over 80 degrees, but hot enough.
Mix the yolk mix with the hot cream little by little been carefully so it won’t scramble the eggs.
Once this is ready, pass through a colander and straight into the ramekins or terracotta pots. Place them in the fridge and wait until it sets.
When they are ready, you can blowtorch the top and serve with some shortbread or sweet pastry biscuits.
Thank you Patricia and Jose for this brilliant idea, it all came to me during your fantastic wedding, congratulations!