What to cook now: Crema Catalana

INGREDIENTS

For the mango purée:
1 1/2 cups mango flesh

3 1/2 tbsp. sugar

2 tsp. corn starch

10 ml water

For the Crema Catalana mixture:
18 oz. whole milk

1/2 lemon zest and 1/2 orange zest

1/2 cinnamon stick

7 egg yolks

1 vanilla pod

6 1/2 tbsp. and 1/2 tbsp. sugar

(for the mixture and for garnishing respectively)

2 tsp. corn flour

PREPARATION

For the mango purée:

1. Using a blender, blend the mango flesh with the sugar.
2. In a bowl, make a slurry (a thickening agent) by mixing water with corn starch.
3. Put the blended mango in the sauce pot and start to medium heat. Slowly add in the slurry to the mango puree to thicken it.
4. Put the sauce pot in a bigger bowl filled with ice and water to cool down its contents quickly.

For the Crema Catalana mixture

1. Combine milk, zest of lemon and orange, cinnamon stick, and vanilla pod, and let the mixture boil gently for 15 minutes, until the milk is infused with aroma.
2. While waiting, combine the egg yolk, corn flour, and sugar and whisk until it is pale and creamy.
3. When the milk mixture is done, strain everything and put the milk on medium heat once again. Add the egg mixture slowly into the milk until it thickens in around five to seven minutes.
4. When the mixture is enough to coat the back of a wooden spoon, it means it’s already done.
5. Pour the mango puree on the bottom part of a brown ramekin then layer the Crema Catalana on top of it. Cover everything with grease-proof or parchment paper to prevent a crust from forming. Let it cool in the fridge for around 30 to 40 minutes.
6. Remove the paper, sprinkle some sugar atop the Crema Catalana, and use a blow torch to caramelize the sugar. Top off with mint leaves or small fruits.