Crema Catalana with roasted rhubarb and thyme recipe | Sainsbury`s Magazine

Crema Catalana with roasted rhubarb and thyme recipe | Sainsbury`s Magazine

www.sainsburysmagazine.co.uk

Try this Crema Catalana recipe from chef José Pizarro. It's a deliciously creamy set custard, flavoured with citrus and served with tart roasted rhubarb

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Ingredients

  • 800ml whole milk
  • pared zest of 2 oranges and 1 lemon
  • fresh nutmeg
  • 1 vanilla pod, seeds scraped
  • 7 large egg yolks
  • 55g caster sugar, plus extra for caramelising
  • 30g cornflour
  • 400g rhubarb, trimmed and cut into 3cm pieces
  • juice from ½ orange
  • 2 thyme sprigs, leaves picked
  • 1 ½ tbsp caster sugar

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