Crema Catalana is the Spanish answer to caramel pudding. It is a perfect end to a Spanish meal.
2 dl helmelk
2 dl fløte
5 ss sukker
2 kanelbark
Grated peel of 1/2 organic, freshly washed orange
4 lett sammenpiskede eggeplommer
A little sugar for caramelization
Boil milk, cream, sugar, cinnamon bark and orange peel. It is smart to let it boil very slowly, so the cinnamon bark and orange peel have time to give off a lot of flavor. Cool the mixture a little and stir in the egg yolks. Strain the mixture into refractory portion forms, which are placed in a long pan. Pour boiling water into the frying pan so that it is halfway up the molds. Bake in the oven at 150 degrees until it has set. It takes approx. 40 minutes When serving, sprinkle with sugar, which is caramelised with a brûlée burner. If you do not have it, you can put the molds a few minutes under the grill element in the oven until the sugar is caramelized approx. 3 minutes, but then you have to be careful not to burn the sugar.