Crema Catalonia from Catalonia book | José Pizarro
In Pizarro Restaurant, I love to burn the sugar with a traditional hot plancha, which gives off a gorgeous aroma. Heaven!
Ingredients
- 1 litre (34 fl oz) whole (full-fat) milk
- pared zest of 1 lemon and 1 orange
- small cinnamon stick
- 6 large free-range egg yolks
- 60 g (2 oz/. cup) caster (superfine) sugar, plus extra to caramelise
- 40 g (1. oz/⅓ cup) cornflour (cornstarch)
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