Crema Catalana Recipe

The lighter and simpler counterpart of crème brûlée is Crema Catalana, a Spanish custard with citrus and cinnamon and caramelized sugar. 

Ingredient

– ¾ cup (150g) granulated sugar, divided – 3 tablespoons cornstarch – ½ teaspoon salt – 8 egg yolk – 4 cups whole milk – 1 strip lemon zest – 1 strip orange zest – 1 cinnamon stick

Direction

Over a large measuring cup or spouted mixing bowl, place a fine mesh sieve. Get six 6-ounce ramekins. Mix ½ cup (100g) sugar, cornstarch, and salt in a large basin. 

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 Add egg yolks and whisk until light and creamy, approximately 1 minute. A moist tea towel will keep the dish from slipping in the following stages.

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Infuse the milk: Simmer the milk, lemon zest, orange zest, and cinnamon in a medium, heavy-bottomed pot over medium-low heat. Mix the milk periodically to avoid burning.

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Remove the pan from heat when the milk simmers. Remove zest and cinnamon stick with tongs. With one hand, steadily add hot milk into the yolk dish while whisking continually.

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After adding all the milk, return the mixture to the saucepan. Stir constantly over medium-low heat for 5 minutes to thicken and simmer the custard. Cook whisking for 1 minute after bubbling.

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Off the heat, pour the custard through the sieve into a large measuring cup or spout-equipped mixing basin. Pour custard into ramekins. Drape plastic wrap directly on the custard in each ramekin. 

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Refrigerate overnight or at least 4 hours. Custards may be refrigerated for 4 days.Sprinkle 2 tablespoons of the reserved ¼ cup (50g) sugar over each custard when ready to serve.

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 Light your kitchen torch 4 inches over the sugar. Circularly heat the sugar until it caramelizes to a deep brown.Serve quickly before caramel softens.

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also see

also see

Agua De València Recipe