Crema Catalana (burnt cream) with macerated fruit

Name: Crema Catalana (burnt cream) with macerated fruit
Total time: 80 min
Ingredients: 3 cups cream; 1 cup milk; rind 2 lemons, cut into long strips; 1 cinnamon quill; 1 vanilla bean, split lengthways; 200 grams caster sugar, plus extra for topping; 8 free-range egg yolks; 1 cup blueberries (optional); 1 cup mixed deseeded grapes, halved; 2 mandarins, segmented; 250 millilitres muscatel, sherry or sweet wine; 2 tablespoons honey; 2 mint leaves, finely sliced; sliced almonds, lightly toasted, to garnish (see recipe tip); icing sugar, to serve; edible flowers, to garnish (optional)

www.nzwomansweeklyfood.co.nz

The French may have their crème brûlée but the Spanish have their own version, Crema Catalana. This recipe sees creamy, cooked vanilla custard served with sweet, boozy macerated fruit and nuts

View full recipe on www.nzwomansweeklyfood.co.nz

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.

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