Crema Catalana with Star Anise and Citrus

Name: Crema Catalana with Star Anise and Citrus
Yield: 4 servings
Ingredients: 200 ml semi-skimmed milk; 200 ml whipped cream; 2 star anises; 2 egg yolks; 60 g caster sugar; Peef of 1 orange; Peel of 1 lemon; 1½ tbsp corn starch; 2 tbsp Raw sugar

The biggest difference between French Crème Brûlées and Spanish Crema Catalana is that in France it is baked in a water bath and in Spain it solidifies in the fridge.

https://arlauk.cmsstage.com/recipes/crema-catalana-with-star-anise-and-citrus/

Instructions

Step 1

Boil cream, milk and star anise and simmer on low heat for about 2 minutes.

Step 2

Grind up the star anise. Whisk together sugar and egg yolks. Add citrus peel and corn starch as well as 50ml of cream milk mixture and whisk for a minute.

Step 3

Add the rest of the milk, whisk well and then pour it back into the pan.

Step 4

Simmer on a low heat for about 5 minutes while stirring until the mixture begins to thicken.

Step 5

The mixture must not be warmer than 85 °. Whip the luke warm batter in a cold water bath.

Step 6

Pour into small dessert bowls and leave to stand in the fridge for about 3 hours.

Step 7

Sprinkle raw sugar evenly over the cremas and burn them with a gas burner or under the grill until the sugar melts and has a fine brown colour.

Enjoy!

Ingredients

Semi-skimmed milk	200 ml
Whipped cream	200 ml
Star anises	2
Egg yolks	2
Caster sugar	60 g
Orange	Peef of 1
Lemon	Peel of 1
Corn starch	1½ tbsp
Raw sugar	2 tbsp

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