600 ml milk
1 cinnamon stick
Pared zest of 1 lemon
2 tbsp cornflour
200 g caster sugar
4 egg yolks
350 ml rosé wine
4 large peaches
Pinch of ground cinnamon
1 tbsp toasted flaked almonds

Put the milk, cinnamon stick and lemon zest into a pan and heat slowly until hot but not boiling, then leave it to infuse for half an hour.

Whisk together the cornflour, 100 g of the sugar and the egg yolks until smooth. Strain on the milk, whisking all the time, and discard the cinnamon and the lemon peel. Return the mixture to the pan and bring slowly to the boil, then lower the heat and let it gently bubble for two minutes. Pour it into a serving dish, cover with clingfilm and when it’s cooled down, put it in the fridge for several hours or overnight.

Put the wine into a pan, add the remaining sugar and heat slowly until the sugar dissolves. Bring to the boil and let it bubble for two minutes. Halve and stone the peaches and drop them into the hot syrup. Simmer gently for no more than five minutes, then transfer the peaches and syrup to a serving dish, cover and chill. The peach skins will slip off quite easily when they are cold.

Dust the crema Catalana with a pinch of cinnamon and serve with the peaches sprinkled with toasted almonds. (Serves 4)