Crème Catalan (Crema Catalana)

Add the vanilla seeds and orange zest to the cream in a pan. Bring to a simmer, then remove from the heat.

Mix together the egg yolks and caster sugar in a bowl. Add the milk in stages and stir to combine.

Pour the mixture into four wide moulds or ramekins and cook in a bain-marie at 100°C until set. Refrigerate for two hours until chilled.

Yorkshire chef has reopened El Gato Negro in Leeds. Here he shares some of his favourites

Spanish-inspired dishes. Pictures by Joby Catto.