Crema Catalana

Takes 265 minutes | Serves 6 | Rating: -2.5 / 5

Ingredients

15 g cornstarch
600 ml whole milk
1 large piece lemon peel
1 large piece orange peel
1 cinnamon stick
5 large egg yolks
100 g white sugar
some sugar for caramelization
some optional fresh fruit or berries

Steps

Instructions

• Pour the milk into a small, heavy-based saucepan and set it over medium heat. Add the citrus peels and cinnamon stick, then bring the mixture to a simmer. Once simmering, remove from the heat.
• While the milk is heating, dissolve the cornstarch in a small splash of water to create a slurry.
• In a separate bowl, beat the egg yolks and sugar with a whisk until the mixture turns pale yellow. Then, whisk in the cornstarch slurry and a small splash of the hot milk.
• Remove the citrus peels and cinnamon stick from the hot milk. Slowly pour the egg mixture into the hot milk, whisking constantly to prevent the eggs from scrambling.
• Turn the heat to low and continue to whisk constantly until the mixture thickens to a pudding-like consistency.
• Remove from the heat and divide the mixture among six 6-ounce ramekins or traditional clay dishes. Press a piece of plastic wrap onto the surface of each custard to prevent a skin from forming.
• Chill the crema catalanas for about 4 hours, or preferably overnight.
• Once the custards have chilled, remove the plastic wrap and sprinkle a thin layer of sugar on top of each custard. Spread the sugar evenly by tilting the ramekins in all directions. Caramelize the sugar to the desired color using a small blowtorch. Alternatively, place the ramekins on a baking tray on the top shelf of the oven and brown the sugar under the grill on the highest setting. Watch carefully to avoid burning.
• Optionally, top with fresh fruit and enjoy immediately!