Crema Catalana
The Spanish precursor to creme brulee — a silky custard infused with lemon zest and cinnamon, finished with a crackling caramelized sugar crust. Simpler and lighter than its French cousin. Plan ahead: chill for at least 4 hours before serving.
Ingredients
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 lemon lemon zest, in wide strips
- 1 cinnamon stick
- 6 large egg yolks
- 6 tbsp granulated sugar
- 2 tbsp cornstarch
- 4 tbsp granulated sugar (for brulee topping)
Instructions
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1
Combine 2 cups whole milk and 1/2 cup heavy cream in a saucepan with 1 lemon in wide strips lemon zest and 1 cinnamon stick. Heat over medium heat until just simmering. Remove from heat, cover, and let steep for 15 minutes. Strain out the solids and discard.
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2
In a bowl, whisk 6 large egg yolks and 6 tbsp granulated sugar until pale and thick, about 2 minutes. Whisk in 2 tbsp cornstarch until smooth.
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3
Slowly pour the warm infused milk into the egg mixture, whisking constantly. Return the mixture to the saucepan.
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4
Cook over medium-low heat, stirring constantly with a wooden spoon or silicone spatula, for 8 to 10 minutes until the custard thickens enough to coat the back of the spoon. Do not let it boil.
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5
Divide the custard evenly among 4 shallow ramekins or cazuelas. Let cool to room temperature, then cover and refrigerate for at least 4 hours until set.
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6
Just before serving, sprinkle 4 tbsp granulated sugar (for brulee topping) evenly over each custard. Use a kitchen torch to caramelize the sugar until it forms a deep amber crackling crust. Serve immediately.