Crema Catalana - cooking recipe

Ingredients

2 1/2 cups light cream
2/3 cup milk
2 teaspoons vanilla extract
2 cinnamon sticks (quills)
1 pared orange, rind of
1 pared lemon, rind of
6 egg yolks
4 tablespoons caster sugar
2 1/2 tablespoons soft brown sugar

Preparation

Preheat the oven to 140\u00b0C.
Put cream, milk, vanilla, cinnamon and peel in a pan over medium heat.
Bring just to boiling point, then remove from heat.
Whisk together yolks and caster sugar in a large bowl.
Strain cream and pour slowly over yolk mixture, whisking constantly.
Skim off any foam.
Put six 1/2-cup (125ml) ramekins in a large roasting pan and spoon mixture into ramekins.
Pour hot water into pan to come halfway up sides of ramekins, then cover the whole pan with foil.
Bake for 35-40 minutes or until just set.
Lift the ramekins out of the pan and leave to cool before chilling in the fridge for 2 hours.
When ready to serve, preheat the grill to high.
Place ramekins on a baking tray, sprinkle brown sugar over chilled creams, then place under the grill (oven broiler) for 2-3 minutes until sugar is melted and dark golden.
Leave for a few minutes for sugar to cool and harden before serving.