By Marc Fosh
Cooking time: 40–45 minutes
Preparation time: 15 minutes, plus standing and chilling
Saffron, fresh raspberries and orange blossom are prefect additions to Crema Catalana. The creams are traditionally thickened over a low heat, but I prefer to bake mine slowly in the oven to limit the risk of the eggs curdling. The creams should have a slight wobble when removed from the oven.
Preheat the oven to 90°C/200°F/gas mark ..
In a heavy saucepan, heat the milk, cream, saffron, vanilla pod and orange zest and bring slowly to the boil. Remove from the heat and leave to infuse for 15–20 minutes. Add the orange blossom syrup and strain through a fine sieve (strainer).
In a separate bowl, whisk together the egg yolks and sugar, then stir in the cream mixture until combined.
Pour the mixture into earthenware or ramekin moulds and place 5 raspberries into each mould. Bake for about 35–40 minutes until just set. Do not be tempted to turn the oven temperature up, as they will curdle. Remove from the oven, then chill in the refrigerator for at least 2–3 hours.
To serve, sprinkle with sugar and caramelise under a hot grill (broiler) or with a culinary blowtorch. Garnish with fresh raspberries and serve immediately.