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Catalan Custard

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I was recomended this from a friend who worked in Spain haven't tried it yet myself but here goes;


Catalan Custard

Serves Eight!


I litre milk

3 tbsp cornflour

10 eggs

115g sugar

1 lemon (zest only)

Pinch of saffron strands, ground and soaked in water.

2 Cinnamon sticks.



1) Mix a little of the milk with the cornflour in a small pan and stir until dissolved.

2) In a large heavy based saucepan, add the milk, cinnamon sticks and lemon zest. Bring to the boil,reduce the heat and simmer for five minutes.

3) Beat the eggs in a large mixing bowl until thoroughly blended.

4) Strain the hot milk into a bowl and stir in the sugar.

5)Add the saffron and dissolved cornflour to the beaten eggs, mixing in well.

6) Slowly pour the hot milk into the egg mixture , whisking well.

7)Return the mixture to the saucepan and cook over a low heat, stirring constantly, until it thickens into a smooth custard, about 5 mins.

8)Pour into small earthenware dishes or ramekins (whatever they might be!), cool, and then chill until ready to serve.


This was published in the Daily Mail Friday June 29th and my mate 'Flabby' has never shut up about it as he has tasted the 'Real Thing' in Catalona and us having an egg production facility he thought of us!





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I made this the other day - nearly finished it now :lol:


It is lovely!


I think I used too little cornflour. I wasn't sure so I used level tablespoons. It made a lovely thick custard consistency but could probably have been a bit more solid as a dessert. I'll use rounded tbsp's next time (Thursday)


Using level tbsp's made a lovely custard to pour over puds. although half the amount would make a decent sized jug of lovely, lemon scented, custard.


Oh - and I put my eggs through a seive after beating - I can't bear the stringy bits.

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