crème Catalane


300ml cream
6 egg yolks
100g castor sugar
100ml milk
1.5tsp corn flour
couple drops Bergamot essence


scald the milk and cream in a pot

whisk the yolks and sugar and corn flour until creamed and light and fluffy.
temper the eggs with the milk mix.
pour remaining egg mix back onto the cream.
cook on a medium heat until a thick coating consistency is reached. do not overcook as it will curdle.
add Bergamot.
pour into bowls and bake in the oven until lightly set at 130 degrees
this should not take longer than 15 min
when cooked, allow to cool and refrigerate
before serving, sprinkle the surface of the creme with castor sugar and caramelise with a blow torch