Homemade Spanish Crema Catalana

• Vegetarian
• Gluten free

• Produce

  • 1 Fruit, Fresh
  • 1 big slice Peel from a lemon

• Refrigerated

  • 4 Egg yolks, large

• Baking & Spices

  • 1/2 Cinnamon stick
  • 2 tbsp Cornstarch
  • 1 Sugar to caramelize on top
  • 3/8 cup Superfine sugar

• Dairy

  • 2 1/4 cups Whole milk

Found on spanishsabores.com

Description

Ingredients

• 2 tablespoons (15 g) of cornstarch
• 2¼ cups of whole milk
• A big slice of peel from a lemon and an orange (note: not the zest, but rather big slices of the peel)
• ½ a cinnamon stick
• 4 large egg yolks
• ¼ cup + 2 tablespoons superfine sugar (if you cant find superfine, dont worry, itll just be a bit more grainy)
• Additional sugar to caramelize on top
• Fresh fruit (like figs, raspberries or strawberries) to top

Directions

• Put the milk on the stove in a small saucepan, along with the citrus peels and the cinnamon stick. Slowly bring to a boil.
• Dissolve the cornstarch in a splash of water and set aside.
• While the milk is slowly heating, beat the egg yolks with the sugar, until the mixture turns pale yellow. Beat in the dissolved cornstarch and a spoonful of the hot milk.
• Remove the citrus peels and cinnamon stick from the hot milk, and lower the heat.
• Slowly add the egg yolk mixture to the milk, making sure to keep stirring so that the eggs dont scramble!
• Stir constantly over a low heat, until the mixture has thickened.
• Remove from the heat and pour the mixture into traditional clay dishes or ramekins.
• Allow the custard to cool, and then chill the crema catalanas for about four hours (preferably overnight).
• Before serving, I like to let mine come to room temperature (unless its summer-- that would be too hot!). Then sprinkle a thin layer of sugar on top of each ramekin. Spread the sugar out by tilting the ramekins in all directions. Caramelize with a small kitchen blowtorch (though the truly authentic crema catalanas are made with a hot iron (see photo below).
• Top with fresh fruit (optional) and enjoy!