Old Fashioned Crema Catalana (Perfumed with Fennel Seed)

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Makes 8 individual servings

• 9 yolks
• 3 oz. sugar
• 2 cups Cream
• 1 1/4 cup milk
• zest from each of:
• 1/2 orange
• 1/2 lemon
• 1 T. lightly toasted whole Fennel Seed
• Sugar to burn (approx.. 1 teaspoon)

Preparation:

Preheat oven to 200-215 F.

1. Combine Milk, Cream, and zests and scald by bringing to a boil. Shut off and remove from heat. Add fennel seed and allow to steep for 12 minutes. Meanwhile...

2. Whisk egg yolks and sugar together until incorporated and start to Pass the milk/cream mixture and slowly temper into yolk/sugar by using a spatula. A whisk will beat too much air bubbles into crema.

3. Carefully fill ceramic molds with approx.. 4 oz. of crema.

4. Bake in a convection oven covered with aluminum foil at at 200-215 F. without a water bath for approx.. 45 minutes or until the center of the crema is firm when gently shaken. Allow to cool uncovered to room temperature.

5. Sprinkle on sugar on the top and caramelize the top until a golden brown is achieved. A broiler set at maximum will also do the trick.

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