🇪🇸Spanish4 ServingsDessertSpanish
Crema Catalana
Spain's answer to crème brûlée, flavored with cinnamon and citrus zest, and topped with a crispy layer of burnt sugar.
Ingredients
- 2 cups whole milk
- 4 large egg yolks
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1 cinnamon stick
- Zest of 1/2 lemon and 1/2 orange (in wide strips)
- Extra sugar for caramelizing
Instructions
1
In a saucepan, combine the milk, cinnamon stick, and citrus zest. Heat until it just starts to simmer, then remove from heat, cover, and let steep for 15 minutes.
2
In a bowl, whisk the egg yolks and sugar until pale. Dissolve the cornstarch in a splash of cold milk, then whisk it into the egg yolk mixture.
3
Remove the cinnamon and zest from the warm milk. Slowly pour the warm milk into the egg yolk mixture, whisking constantly.
4
Return the entire mixture to the saucepan and cook over low heat, stirring constantly, until it thickens into a rich custard. Do not let it boil.
5
Pour the custard into shallow clay dishes. Let them cool, then chill in the refrigerator for at least 4 hours.
6
Just before serving, sprinkle an even layer of sugar over each dish and use a kitchen blowtorch to caramelize the sugar into a hard crust.
