recipes
Crema Catalana
A Delicate Custard with a Caramelized Sugar Top
Serves 5 people
Ingredients:
- Whole Milk 0.500 kg
- Cinnamon Stick 1/2 unit
- Lemon Zest 1/2 unit
- Orange Zest 1/2 unit
- Vanilla Pod 1/2 unit
- Egg Yolks 5 units
- Sugar 0.50 kg
- Cornstarch 1 tbsp
- A pinch of saffron
Procedure:
- Boil the milk with the cinnamon stick, citrus zests, vanilla pod, half of the sugar, and a pinch of saffron
- Dissolve the cornstarch in a little cold milk.
- Beat the egg yolks with the remaining sugar until it becomes foamy. Gradually pour in the infused liquid while constantly stirring with a spatula.
- Add the dissolved cornstarch mixture to the milk and place the mixture over medium heat. Cook until it thickens.
- Be careful not to let it boil, just cook until fully thickened.
- Cool the custard using an inverted water bath (bain-marie).
- Place the custard in individual serving dishes and cool immediately.
- Sprinkle sugar on top and caramelize (brûlée) the sugar.
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