Saffron, Raspberry And Orange Blossom Crema Catalana

Let's Cook

1. Step 1.

   Preheat the oven to 90°C/200°F/gas mark ¼.

2. Step 2.

   In a heavy saucepan, combine 500ml milk, 150ml single cream, a large pinch of saffron, a split vanilla pod, and the grated zest of 1 orange. Heat slowly over medium-low heat, stirring occasionally, until it just comes to a boil. Remove from heat and let infuse for 15–20 minutes.

3. Step 3.

   After infusion, add 2–3 drops of orange blossom syrup to the milk mixture. Strain through a fine sieve into a clean bowl, discarding the vanilla pod and zest.

4. Step 4.

   In a separate bowl, whisk together 6 egg yolks and 90g caster sugar until pale and slightly thickened, about 1–2 minutes. Gradually pour the warm cream mixture into the egg yolks while whisking constantly until well combined.

5. Step 5.

   Divide the custard evenly among 4 earthenware or ramekin moulds. Place 5 fresh raspberries into each mould, gently pushing them into the custard.

6. Step 6.

   Place the moulds in a baking dish and pour hot water into the dish until it reaches halfway up the sides of the moulds. Bake for 35–40 minutes until the custards are just set but still have a slight wobble in the center. Do not increase the oven temperature to avoid curdling.

7. Step 7.

   Remove the custards from the oven and the water bath. Let them cool to room temperature, then refrigerate for at least 2–3 hours until fully chilled and firm.

8. Step 8.

   Just before serving, sprinkle a thin, even layer of caster sugar over each custard. Caramelize the sugar using a culinary blowtorch or by placing under a hot grill (broiler) until golden and bubbly. Garnish with fresh raspberries and serve immediately.