Crema Catalana
- Reviews 1
Ready In: 15 mins
Serves: 6
Ingredients
- 1 quart milk
- peel of 1 lemon (yellow part only, cut into thin strips)
- peel of 1 orange (orange part only, cut into thin strips)
- 2 cinnamon sticks
- 2 teaspoons vanilla extract
- 8 egg yolks
- 2 cups sugar
- 1⁄4 teaspoon nutmeg
- 3 tablespoons cornstarch
- 1 teaspoon cornstarch
Directions
- In a medium saucepan, add the milk, lemon and orange peels, vanilla and cinnamon sticks; bring to a boil. Simmer for 10 minutes, then discard the lemon and orange peels and cinnamon sticks.
- Beat eggs, sugar, nutmeg, and cornstarch together until well combined, and light in color.
- Add about 1 to 2 cups of the warm milk to the eggs, a little at a time, stirring constantly, until the eggs are nice and hot, but not scrambled. Pour the egg mixture into the milk, again, keep stirring!
- Cook the whole mixture over medium heat until it starts to get nice and thick. This should take about 7 minutes. Remove it from the heat, and strain if you like, to make sure there aren't any bits of scrambled egg.
- Divide the custard into 6 ramekins, and chill for at least 4 hours, covered.
- Just before serving, sprinkle each custard with 1 tbsp of sugar, and using a kitchen torch (my favorite) or your oven's broiler, caramelize the sugar. Make sure to do this quickly, so the custard underneath doesn't curdle.
- Grab a spoon and dig in!
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off