LES Ingredients

For 6 people:

- 1 litre of milk

- 6 egg yolks 

- 250g of caster sugar

- 50g of cornflour

- 1 stick of cinnamon

- 1/2 lemon for the zest

- Brown sugar

- 5cl of Fleur d'Angélique (Angelica Liqueur)

Catalan Crème Brûlée with Angelica Flower Liqueur
  1. Heat 80 cl of milk with the cinnamon stick and lemon zest. Mix the egg yolks with the sugar and whisk the mixture until it becomes white.
  2. Pour the boiling milk over the blanched yolks. Stir well.
  3. Dilute the cornflour in the remaining 20 cl of cold milk, stirring to avoid lumps. Add this preparation to the first mixture, which is still hot.
  4. Mix well. Remove the cinnamon stick.
  5. Pour the mixture into the milk pan and let it cook, stirring regularly. The cream should not boil, but should thicken.
  6. When it has finished cooking, add the Fleur d'Angélique (Angelica Liqueur) and pour the cream into ramekins and leave to cool.
  7. Sprinkle the surface of the cream with brown sugar and place the ramekins under a hot grill.