Catalan cream

Preparation time: 10 to 15mins + 30mins pause
Cooking time: 10 to 15mins + 5 to 8mins

Ingredients for 6 people:

- 4 egg yolks
- 4 whole eggs
- 150g of caster sugar
- 50g of cornflower
- 1ltr of milk
- 1 vanilla pod
- 2 tbsp of brown sugar

Preparation:

1. Beat the whole eggs, the egg yolks and the caster sugar, until you have obtained a smooth cream.
2. Mix the cornflower with a little cold milk, and then pour it in a saucepan with the rest of the milk, add the split vanilla pod and bring to the boil, stirring continuously.
3. Then slowly add the hot milk to the creamed eggs through a sieve, stirring continuously.
4. Return the mixture to the saucepan and cook it, stirring with a wooden spoon, until just before boiling point.
5. Pour the cream into six small oven proof moulds rinsed in cold water.
6. Leave to cool, cover with a sheet of aluminium foil and place in the refrigerator while waiting to caramelise the topping.
7. Half an hour before you plan to caramelise the sugar put the moulds in the freezer.

Caramelising process:

8. Preheat the oven, on the grill setting, to 250°C.
9. Sprinkle each mould with half a spoonful of sugar, slide them into the upper third of the oven and leave to caramelise for 5 to 8 minutes, until the sugar has liquefied slightly and lightly browned.
10. Remove from the oven and serve immediately.