Crema catalana

3 egg yolks

30 g icing sugar

300 ml single cream

½ tsp cornflour

½ tsp vanilla seeds

1 orange

some grated zest

60 g sugar

Mix all the ingredients together well in a measuring jug. Divide the mixture evenly between the ramekin dishes. Place on a perforated stainless steel tray and cook in the middle shelf position at 85 °C for 30 minutes using the hot air with steaming mode.

Allow the custard to cool then chill in the refrigerator.

Sprinkle sugar over the custard and caramelize with a blowtorch.

Hot air + steaming 85 °C for 30 Mins