High­way­man

Bring a lit­tle bit of Spain to the ta­ble with this creamy, cit­rusy cus­tard dessert.

The Coast - Food and Drink Holiday Recipes - - Contents -

In­gre­di­ents

2 cups heavy cream

3 large strips of lemon zest

5 egg yolks

1/3 cup white sugar

1.5 oz cream sherry

ex­tra sugar for carameliz­ing

Method

In a medium pot over medium-high heat, com­bine the cream and lemon zest and bring to a sim­mer. Turn the heat down to min­i­mum and let the lemon zest steep for a cou­ple min­utes. Mean­while, whisk to­gether the yolks, sugar and sherry in a bowl un­til wellmixed. Slowly add the flavoured cream to the yolk mix­ture as you whisk. Strain the mix­ture through a sieve and re­frig­er­ate for at least 2 hours. (If you’re pressed for time, place the bowl into a larger bowl filled with ice and whisk the mix­ture un­til it cools.)

Pre­heat your oven to 350°F. Fill six shal­low, wide ramekins with the cooled cus­tard to half-inch below the rim. Set these into an oven safe pan with high sides and care­fully pour in warm wa­ter to reach half­way up the sides of the ramekins. Care­fully lift this into the oven and bake for 30 to 40 min­utes, un­til the cus­tard jig­gles like Jello when you gen­tly shake the pan. Care­fully lift the pan out of the oven and let cool un­cov­ered.

When ready to serve, sprin­kle 1 to 2 ta­ble­spoons of sugar on top of each crema cata­lana and use a bu­tane torch to caramelize the sugar to a rich brown colour.* Let the sugar cool enough to har­den (about 30 se­conds to a minute) and serve with a glass of oloroso sherry.

*This is an easy skill to learn, but very hard to ex­plain. Luck­ily, there are plenty of on­line tu­to­ri­als out there, so watch a cou­ple, or bet­ter yet, find a friend who knows how to do it!

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