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

  1. 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.
  2. Place the egg yolks in a heatproof bowl with the sugar & cornflour.
  3. Whisk 2 minutes until thickened and combined.
  4. Pour the infused milk over the egg yolk mixture and gradually mix together.
  5. Remove the lemon rind, orange rind and the cinnamon sticks from the mixture.
  6. Return the mixture to the pan and slowly bring to the boil.
  7. Reduce the heat and cook gently until the mixture coats the back of a wooden spoon.
  8. Remove from the heat and pour into a jug.
  9. 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

  1. Place the almonds on a heat proof oven dish and set aside.
  2. Place the water and caster sugar in a heavy based, high sided saucepan
  3. 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.
  4. The sugar syrup should be a thick honey consistency but not too runny.
  5. Carefully pour the caramel over the almonds and allow to cool and set completely until hard.
  6. Using a tablespoon, carefully crack the hardened caramel into pieces.
  7. Transfer to a food processor and blitz until a fine crumb is achieved.
  8. When ready to serve, sprinkle the tops of the set crème Catalans evenly with the prepared almond praline.