Spanish Crema Catalana
Spain's original burnt cream dessert: a stovetop-set custard flavored with lemon zest and cinnamon, topped with a crackly caramelized sugar crust. Plan ahead: custard must chill for at least 2 hours before serving.
Ingredients
- 2 cups whole milk
- 4 strips lemon peel, wide strips, pith removed
- 1 cinnamon stick
- 5 large egg yolks
- 1/3 cup granulated sugar
- 2 tbsp cornstarch
- 1/4 cup granulated sugar (for caramel topping)
Instructions
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1
Warm 2 cups whole milk in a saucepan with 4 strips wide strips, pith removed lemon peel and 1 cinnamon stick over medium heat until steaming and small bubbles appear around the edges. Remove from heat and steep for 15 minutes. Strain out the peel and stick.
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2
In a bowl, whisk 5 large egg yolks with 1/3 cup granulated sugar and 2 tbsp cornstarch until thick and pale yellow.
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3
Gradually pour the warm steeped milk into the egg mixture, whisking constantly to temper the eggs.
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4
Return the mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon or silicone spatula, until the custard thickens enough to coat the back of the spoon and leaves a clear line when you run your finger across it, about 8-10 minutes. Do not boil.
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5
Pour the custard into 4 individual shallow ramekins or cazuelas (clay dishes). Let cool to room temperature, then cover and refrigerate for at least 2 hours until fully chilled and set.
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6
Just before serving, sprinkle an even thin layer of 1/4 cup granulated sugar (for caramel topping) over each custard. Use a kitchen torch to caramelize the sugar until golden and crackly. Serve immediately.