From Spain : A Caramel Confection

If you like caramel then you're going to love The Early Show resident Chef Bobby Flay's latest dessert concoction.

On a recent trip to Barcelona, Flay says, he was inspired by the splendor, color and tastes of Spain to recreate a classic Spanish dessert — Crema Catalan with caramel "brulee" crust — that requires nothing but a little time and patience.

The sweet treat from Catalonia, a province of northeast Spain, is a classic custard covered with a crackling caramelized sugar coating. However, Flay's caramel "brulee" crust has a little more taste excitement.

The following is his recipe:

Crema Catalan with Caramel Brulee Crust
Serves 6

Ingredients:
2 cups heavy cream
1/2 cup whole milk
zest of 1 orange
zest of 1 lemon
1 cinnamon stick
1/2 vanilla bean, split
6 large egg yolks
1/2 cup granulated sugar

Preheat oven to 300 degrees F. Bring cream, milk, zest, cinnamon stick and vanilla bean to a simmer in a medium non-reactive saucepan. Remove the pan from the heat and let sit for at least 30 minutes.

Whisk together the egg yolks and sugar in a medium bowl until pale and fairly thick. Strain the cream mixture into eggs and whisk until combined. Pour the custard into six 4-ounce ramekins. Set the ramekins in a baking pan and pour hot water in, to within about 1 inch of the top of the cups.

Bake until the mixture just sets, it should wobble a little in the middle, about 25 to 30 minutes. Remove the custard from the oven, cool, then cover with plastic wrap and chill in the refrigerator for at least 2 hours before serving. Remove from the refrigerator and sprinkle the tops with the caramel.

Caramel "Brulee" Crust

Ingredients:
1 1/2 cups granulated sugar
1/4 cup water

Place sugar and water in a small saucepan over high heat, stir and bring to a boil, washing down the side of the pan with a brush dipped in water, if necessary. Cook until the mixture is a deep amber brown color.

Pour the caramel onto a silpat-lined baking sheet or a baking sheet that has been sprayed well with a nonstick cooking spray. Let sit until the caramel has hardened, then break into pieces.

Bobby Flay is the chef/owner of "Mesa Grill" and "Bolo" restaurants in New York City. Host of the TV Food Network program "Food Nation," he also is the author of four cookbooks: "Bold American Food," "Boy Meets Grill," "Bobby Flay's From My Kitchen To Your Table," and "Bobby Flay Cooks American."