Crema Catalana

Ingredients

• 2 cups whole milk
• ½ cup heavy cream
• 5 count egg yolks
• ½ cup granulated sugar
• 3 tbsp cornstarch
• 1 count cinnamon stick
• 1 tbsp lemon zest
• ½ tsp vanilla extract
• 3 tbsp demerara sugar (for topping)

Instructions

1. 1

   Combine milk, cream, cinnamon stick, and lemon zest in a saucepan.

2. 2

   Heat over medium until steaming and fragrant, about 5 minutes. Do not boil.

3. 3

   Whisk egg yolks with granulated sugar until pale and thick, about 2 minutes.

4. 4

   Whisk cornstarch into egg yolks until no lumps remain.

5. 5

   Slowly pour hot milk into egg mixture while whisking constantly to temper.

6. 6

   Strain custard through a fine sieve to remove cinnamon and any lumps.

7. 7

   Stir in vanilla. Pour into four 6-ounce ramekins or a shallow baking dish.

8. 8

   Cover with plastic wrap and refrigerate at least 3 hours or overnight.

9. 9

   Sprinkle 2 tsp demerara sugar evenly over each ramekin.

10. 10

    Use a kitchen torch to caramelize sugar until deep amber, 30-60 seconds per ramekin.

11. 11

    Let cool 2 minutes before serving. Sugar will harden into a crisp shell.

Tools you’ll need

• medium saucepan
• fine sieve
• whisk
• four 6-ounce ramekins or shallow baking dish
• plastic wrap
• kitchen torch (or broiler as alternative)

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