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Crema catalana and caramelised figs

Traditionally, crema catalana was made only on St Joseph’s Day (the Spanish equivalent of Father’s Day), on March 19, by grannies and maiden aunts.
From 'Seasonal Spanish Food’ by José Pizarro. Serves 4

For the custard
1 litre whole milk
the peel of ½ lemon, pith removed
the peel of ½ orange, pith removed
5cm cinnamon stick
6 large free-range egg yolks
50g caster sugar
40g cornflour
caramelised figs
4 black figs
4 tbsp soft brown sugar

Put the milk, peel and cinnamon in a heavy-based saucepan. Place over a medium heat and bring to the boil, then remove and leave to infuse for an hour. Strain the milk through a sieve, discarding the solids.

Beat the egg yolks and caster sugar until thick and pale, then add the cornflour, and then whisk in the milk.

Return the custard to a clean, heavy-based saucepan and cook, stirring continuously, for about 10 minutes over a medium heat, until the mixture is thick and coats the back of a wooden spoon.

Cool slightly, then strain into a jug. Pour the custard into four shallow ramekins and refrigerate until set; this should take two to three hours.

Slice the figs in quarters almost all the way through and place one on top of each crema catalana. Scatter the soft brown sugar over both the figs’ gooey centre and the custard. To caramelise the sugar, the easiest option is to use a blowtorch and blast the sugar until bubbling; if you do not have one, place the custards under a very hot grill – make sure they do not burn. Eat immediately.

Notes

To caramelise the sugar, the easiest option is to use a blowtorch

These days there are lots of powdered, just-add-milk preparations on the market – and my mother makes about a litre a day for my niece, Marina, and nephew, Juan, when they come to stay. They love it. I prefer the traditional version.

Spanish crema catalana and French crème brûlée are quite similar. Crema catalana is made from a mixture of milk and cream and is set by chilling, while crème brûlée is made with cream and is set by baking in the oven. The effect on people is the same: this dessert is always on the menu because it is hugely popular.