Recipe: Crema Catalana X Muscat Nouveau

Creamy desserts and citrus flavours pair beautifully with Scion Muscat Nouveau. One of the most memorable dishes we've eaten with our single vintage muscats has to be the Crema Catalana at Melbourne's Anada restaurant - Spain's glorious answer to Creme Brulee, spiced with citrus peel and cinnamon. The team was kind enough to share their recipe after Winemaker Rowly ordered a second serve!


Image credit: Australian Gourmet Traveller

Anada's Crema Catalana
Serves 6

Crema Catalana is traditionally prepared in a cazuela, a clay ovenproof dish (available at Spanish delicatessens and good kitchen stores). Otherwise wide ramekins will do the trick!

Start this recipe the day before or in the morning.

Ingredients 

750 ml (3 cups) pouring cream
250 ml (1 cup) milk
finely grated rind of 1 lemon and 1 orange
1 cinnamon quill
9 egg yolks
175gm caster sugar, plus extra for dusting

Method

Preheat oven to 160C. Combine cream, milk, rinds and cinnamon in a saucepan, bring to a simmer over medium heat and simmer to infuse (15 minutes). Strain (discard solids) and keep warm.

Whisk yolks and sugar in a large bowl to combine well. Gradually whisk in one third of cream mixture, then remaining mixture, and pour into a clean saucepan. Stir continuously over medium heat until mixture coats the back of a wooden spoon thickly (5-7 minutes).

Divide among six 200ml-capacity ramekins, place in a large roasting tray lined with a tea towel, pour in enough hot water to come halfway up sides of the ramekins, bake until custard just sets (35-40 minutes). Remove from pan, cool to room temperature, refrigerate until chilled and set (minimum 6 hours to overnight).

Remove ramekins from fridge, scatter an even layer of sugar over each Crema Catalana, caramelise with a blowtorch (you can pick these up at Bunnings!) or under a preheated grill and serve.