

CREMA CATALANA 43
Ingredients
- 100 ml Licor 43 Original (1⅓ oz)
- 300 ml whipping cream (10 oz)
- 75 g caster sugar
- 1 vanilla pod
- 1 egg
- 3 egg yolks
- Additional sugar for caramelising
Method
- Preheat the oven to 160 degrees Celsius.
- Cut the vanilla pod, scrape out the insides and heat the cream over a low heat with the vanilla and vanilla pod.
- Beat the egg, egg yolks and sugar in a bowl until fluffy.
- Remove the vanilla pod and add the Licor 43 and egg mixture to the saucepan, whisking with the warm cream.
- Divide the mixture into six small bowls or ramekins, put these in a roasting pan or baking tin and add boiling water halfway up the outside of the containers.
- Place the pan in the oven and bake for about 45 minutes.
- Once finished, let the containers cool and then place in the fridge to chill.
- Just before serving, sprinkle with the extra sugar and caramelize using a burner or grill until golden brown.