Crema Catalana – A Spanish Dessert

Preparation (about 20 min, without poaching time):

Mix well the egg yolks and the two eggs with the sugar. Then cut the vanilla pod in half lengthwise, remove the pulp and add. Then add the orange zest and fold in half of the whipped cream. Add the heated milk (not boiling!) and the remaining whipped cream.

Pour the mixture into a buttered muffin tin a good three-quarters full. Place in the hot water bath in the heated stove of 150 °C and poach for about 50 minutes. Afterwards, cool the crem or turn it out warm. Sprinkle with brown sugar on top and flame with a small gas gun.

Arrange the dessert on a platter or possibly a plate.

Then moisten currant clusters in lime juice, turn them to the other side in sugar and place them on the plate. Clean the strawberries, cut them in half with the green and put them on – at the end garnish with mint croissants and blueberries.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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