Ingredients
Serves 4
For the Crème Catalan
- 3 egg yolks
- 75g caster sugar
- 15g cornflour
- 600ml milk
- 2 cinnamon sticks
- 3 pieces of peeled rind of 1 lemon (using a potato peeler)
- 3 pieces of peeled rind of 1 orange (using a potato peeler)
For the Almond Praline
- 150ml water
- 225g caster sugar
- 150g whole blanched almonds, toasted
Method
For the Crème Catalan
- Place the milk in a pan with the cinnamon sticks, lemon and orange rind. Bring to the boil, then remove from the heat and leave to infuse for 5 minutes.
- Place the egg yolks in a heatproof bowl with the sugar & cornflour.
- Whisk 2 minutes until thickened and combined.
- Pour the infused milk over the egg yolk mixture and gradually mix together.
- Remove the lemon rind, orange rind and the cinnamon sticks from the mixture.
- Return the mixture to the pan and slowly bring to the boil.
- Reduce the heat and cook gently until the mixture coats the back of a wooden spoon.
- Remove from the heat and pour into a jug.
- Divide the mix among ramekins/serving dishes, set aside and allow to cool before placing in the fridge for at least 4 hours or overnight is best to allow the custard pots to firm up.
For the Almond Praline
- Place the almonds on a heat proof oven dish and set aside.
- Place the water and caster sugar in a heavy based, high sided saucepan
- Bring to the boil and then slightly reduce the heat and cook for 12-15 minutes until you have achieved a golden caramel colour. It is important not the leave the pot unattended while cooking the caramel.
- The sugar syrup should be a thick honey consistency but not too runny.
- Carefully pour the caramel over the almonds and allow to cool and set completely until hard.
- Using a tablespoon, carefully crack the hardened caramel into pieces.
- Transfer to a food processor and blitz until a fine crumb is achieved.
- When ready to serve, sprinkle the tops of the set crème Catalans evenly with the prepared almond praline.
