Crema Catalana Recipe
Indulge in the traditional Catalan dessert, Crema Catalana, a rich custard topped with a brittle caramel crust.
Equipment
- 1 Saucepan For cooking the custard
- 1 Cooking torch For caramelizing the sugar
Ingredients
- 500 ml Whole milk
- 1 Cinnamon stick
- 1 Lemon peel Strip of peel
- 4 Large egg yolks
- 100 g Sugar Plus extra for topping
- 20 g Cornstarch
Instructions
- In a saucepan, heat milk with a cinnamon stick and lemon peel until just simmering.
- In a bowl, whisk together egg yolks, sugar, and cornstarch until well combined.
- Gradually pour the hot milk into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over low heat until thickened, stirring constantly.
- Remove from heat, discard the cinnamon stick and lemon peel, and pour the custard into ramekins.
- Once cooled, refrigerate for at least 2 hours.
- Before serving, sprinkle sugar over the top of each custard and caramelize with a torch.
- Serve immediately for the best crunchy texture.
Notes
Crema Catalana is best served on the day it is made for the crispest topping.
Nutrition
Serving: 1gCalories: 280kcalCarbohydrates: 38gProtein: 5gFat: 12gSaturated Fat: 6gCholesterol: 180mgSodium: 40mgPotassium: 100mgSugar: 35gVitamin A: 25000IUVitamin C: 0.4mgCalcium: 1300mgIron: 0.1mg
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