Crema Catalana

3 egg yolks

30 g icing sugar

300 ml full cream

1 vanilla pod

Cut the vanilla pod in half lengthwise and scrape out the seeds.

Combine the vanilla seeds with the egg yolks, icing sugar and cream.

Put the individual dishes or ramekins on the perforated cooking tray and divide the mixture equally between the dishes. Put the cooking tray into the cold cooking space. Steam.

Dampning 82°C i 45 Min.

cane sugar

for caramelizing

Let the crema cool before placing in the refrigerator to chill for at least 2 hours. Sprinkle the cane sugar on top of each chilled crema and caramelize using a blowtorch.