Crème Catalane

Ingredients:

• 8 egg yolks
• 60cl liquid crème fraiche
• 80b caster sugar
• zest of 1 large lemon
• 1 stick of cinnamon
• extra sugar for caramelising on top

Method:

1. Turn on oven 100^oC
2. Beat egg yolks and sugar together until pale and fluffy
3. Gently heat the crème fraiche and zest of lemon together with the cinnamon stick – do not let it boil
4. Remove from heat and leave to infuse for 5 minutes, then remove the cinnamon stick
5. Add the crème mix to the eggs and sugar
6. Divide into 6 crème brulee dishes.
7. Put dishes into a big baking tray and pour in enough hot water to come ½ way up the side of the dishes.
8. Bake for 1 hour 15 mins
9. Cool and refrigerate for at least 2 hours (overnight is okay)
10. Before serving – sprinkle extra sugar on top of each dish and caramelise with a kitchen blow torch.  If you don’t have a kitchen blow torch, heat grill to very high and use to caramelise sugar.  Serve.