Crema catalana with raspberries

Published on 23 September 2014

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INGREDIENTS FOR 4 PEOPLE

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0 steps completed out of 11

1.Step 1 of 11
I put the milk in a container with the vanilla seeds and pod and the yellow lemon zest, then bring to the boil; I used the microwave.
2.Step 2 of 11
In a non-stick pan, I mix the egg yolks and sugar.
3.Step 3 of 11
I add the cornflour, working out any lumps.
4.Step 4 of 11
The milk is ready after infusing with the flavourings for 10 minutes.
5.Step 5 of 11
I strain it directly over the eggs, mixing well.
6.Step 6 of 11
I heat gently, stirring continuously, and remove only when it starts to thicken.
7.Step 7 of 11
I divide between 4 shallow, wide ovenproof dishes.
8.Step 8 of 11
I refrigerate for several hours.
Before serving, I sprinkle the whole surface with brown sugar. I quickly wash the raspberries, gently coat them in brown sugar and place them on the cream.
9.Step 9 of 11
I take a kitchen blowtorch.
10.Step 10 of 11
I caramelise the whole surface until golden. Without a blowtorch, put under the grill for a few minutes.
11.Step 11 of 11
Serve immediately: the sweet, crisp crust contrasts beautifully with the tart raspberries. An excellent dessert to try! 😄😄😄

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