Put the milk, cream, pared lemon strips, bay leaf, cinnamon stick and vanilla seeds and pod in a saucepan and gently bring to the boil. Remove from the heat and allow to infuse for 15 minutes.
Divide the raspberries between 6 ramekins.
In a medium-sized bowl, whisk the egg yolks, the 100g sugar and the cornflour until pale and creamy. Sieve the milk mixture on to the egg yolks, discarding the flavourings, then return the pan to the heat.
Whisking all the time, heat the creamy liquid gently for 4-5 minutes until thickened – but don’t let it boil.
Pour the thickened mixture into the ramekins, dividing it equally between them. Cool, then chill for a couple of hours to set.
Sprinkle 1 tablespoon of sugar evenly over the surface of each crema Catalana and then caramelise it using a blowtorch. Set aside to cool and serve with a few extra raspberries on the top. Please note: this recipe contains partially cooked eggs.
Via: Martin Poole