Crema catalana is traditionally served on Saint Joseph’s Day. The custard is flavoured with lemon or orange zest, and cinnamon.
Spanish Crema Catalana with Sherry-Soaked Prunes Recipe
Serves 4
Ingredients:
350ml sweet sherry
1/3 cup caster sugar
350g pitted prunes
375ml pouring cream
375ml milk
2 pieces (10cm long) lemon rind
2 pieces (10cm long) orange rind
1 cinnamon stick
1 vanilla bean, split and scraped
6 egg yolks
¼ cup brown sugar
Method:
To make sherry-soaked prunes, place sherry and caster sugar in a saucepan over medium heat and stir until sugar dissolves. Add prunes and simmer for 2-3 minutes, or until plump. Set aside and let cool.
Place cream, milk, citrus rinds, cinnamon, and vanilla in a medium saucepan over medium heat; bring just to the boil. Set aside for 10 minutes for flavours to infuse. Strain through a sieve and discard solids. Whisk egg yolks and brown sugar until thick and pale; gradually add cream mixture.
Return to a clean saucepan and cook, stirring, over low heat for 4-5 minutes, or until mixture thickens and coats the back of a spoon. Pour into four 1-cup-capacity ramekins and refrigerate for 6 hours or overnight.
Pour some of the prune syrup over the top and serve with remaining prunes and syrup.
