Crema Catalana
A soft and creamy Spanish custard with hints of orange and cinnamon and a crisp brûléed top.
Servings: 2
Ingredients
- 2 cups of whole milk
- 3 large strips of orange peel
- 1 cinnamon stick
- 4 large egg yolks
- 1/2 cup of granulated sugar
- 5 teaspoons of cornstarch
- a pinch of sea salt
- granulated sugar (for brûléeing)
Instructions
- Add 2 cups of whole milk, 3 large strips of orange peel and a cinnamon stick in a saucepan placed over medium heat and as soon as the mixture begins to simmer turn the heat off
- While the milk mixture is warming, whisk 4 large egg yolks with 1/2 cup of granulated sugar, 5 teaspoons of cornstarch and a pinch of sea salt in a large bowl
- Discard the orange peel and cinnamon stick from the milk mixture
- Add a splash of the warm milk mixture into the egg yolks and whisk vigorously
- Continue slowly adding a bit of the milk mixture into the egg yolks constantly whisking in between each addition until they are fully combined
- Transfer the mixture back into the saucepan and place over medium low heat
- Cook while stirring for 1-2 minutes or until the mixture thickens to a custard like consistency and then transfer off of the heat
- Optionally, pour the mixture through a mesh strainer to ensure your crema catalana is smooth
- Divide the mixture evenly between ramekins, press a sheet of plastic wrap directly onto the top surface of the custard and chill for 4 hours or longer
- When ready to serve, carefully remove the plastic wrap and dust the top of the custard with a layer of granulated sugar
- Use a chefs torch to brûlée the sugar until golden brown and crisp
- Optionally, garnish with whipped cream and fresh orange segments