Catalan Cream
A silky, citrus-scented custard topped with a crackling caramelized sugar crust. This quick version uses everyday ingredients and a broiler to get that signature burnt top without a torch.
- Total time
- 20 min
- Servings
- 4
- Calories
- 420
- Protein
- 5g
Ingredients
- 2 cups heavy cream
- 4 large egg yolks
- ½ cup sugar
- 1 tbsp cornstarch
- 1 tsp lemon zest
- 1 tsp vanilla extract
Instructions
- 1
In a medium saucepan, whisk together the 2 cups heavy cream, 1/4 cup of the sugar, the 1 tbsp cornstarch, 1 tsp lemon zest, and 1 tsp vanilla extract. Heat over medium, stirring constantly, until the mixture is steaming and slightly thickened, about 5 minutes.
- 2
In a separate bowl, whisk the 4 egg yolks. Slowly pour about 1/2 cup of the hot cream into the yolks while whisking, then pour the yolk mixture back into the saucepan.
- 3
Cook over medium-low heat, stirring constantly, until the custard thickens to a pudding-like consistency and coats the back of a spoon, about 3-4 minutes. Do not let it boil.
- 4
Divide the custard among 4 ramekins. Refrigerate until chilled and set, at least 2 hours or up to 2 days.
- 5
Just before serving, sprinkle the remaining 1/4 cup sugar evenly over the tops. Place under a hot broiler for 2-3 minutes, until the sugar melts and caramelizes to a deep amber. Let cool for 1 minute before serving.
Tools you’ll need
- medium saucepan
- whisk
- mixing bowl
- 4 ramekins
- broiler
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
