Feuervogel's Crema Catalana

Ingredients for 3 servings:

• 500 ml milk, 1.5% fat
• 1 vanilla pod(s)
• 2 tsp lemon zest, grated
• 2 tsp orange peel, grated
• 1 stalk(s) cinnamon
• 3 tsp sugar
• 2 large egg yolks
• 1 pack of pudding powder, vanilla
• 3 tbsp brown sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

a delicious dessert somewhat simplified

Split the vanilla pod lengthwise and scrape out the seeds. Bring the milk, vanilla seeds and pod, cinnamon stick, lemon and orange zest to a boil in a saucepan. Then remove from the heat and let it steep for 10 minutes. In the meantime, mix the custard powder with the egg yolks and sugar in a bowl with a little milk. Remove the vanilla pod and cinnamon stick from the hot milk. Mix the dissolved custard powder with the hot milk and bring everything back to a boil while stirring until the mixture thickens. Pour the cream into 3 ovenproof dishes and cover with a piece of cling film to prevent a skin from forming. Place the dishes in the refrigerator and let cool. To serve, sprinkle the cream generously with brown sugar and caramelize the sugar using a blowtorch. If you don’t have a blowtorch, you can also caramelize the cream in the oven under the grill.