Crema Catalana with Star Anise and Citrus

Name: Crema Catalana with Star Anise and Citrus
Yield: 4 servings
Cuisine: Mediterranean, French, Spanish
Ingredients: 200 ml semi-skimmed milk; 200 ml whipped cream; 2 star anises; 2 egg yolks; 60 g caster sugar; Peef of 1 orange; Peel of 1 lemon; 1½ tbsp corn starch; 2 tbsp Raw sugar

The biggest difference between French Crème Brûlées and Spanish Crema Catalana is that in France it is baked in a water bath and in Spain it solidifies in the fridge.

https://www.arlafoods.co.uk/recipes/crema-catalana-with-star-anise-and-citrus/

Instructions

Step 1

Boil cream, milk and star anise and simmer on low heat for about 2 minutes.

Step 2

Grind up the star anise. Whisk together sugar and egg yolks. Add citrus peel and corn starch as well as 50ml of cream milk mixture and whisk for a minute.