Crema Catalana
A Catalan stovetop custard thickened with cornstarch and egg yolks, infused with lemon, orange and cinnamon, then finished with a sheet of burnt sugar cracked over the top.
- 1
Combine 3 1/2 cups of the milk with the lemon zest, orange zest, and cinnamon stick in a saucepan. Bring to a bare simmer over medium heat, then take off the heat and steep 10 minutes.
- 2
Whisk the egg yolks with the 3/4 cup sugar until pale. Whisk the cornstarch and salt into the remaining 1/2 cup cold milk until smooth, then whisk that into the yolks.
- 3
Strain the infused milk into the yolk mixture in a thin stream, whisking constantly. Discard the zest and cinnamon stick.
- 4
Return everything to the saucepan over medium-low heat. Cook, whisking constantly, 6 to 8 minutes, until the custard thickens and just begins to bubble at the center. It should coat a spoon thickly.
- 5
Divide among six shallow 6-ounce dishes. Press plastic wrap onto the surface so no skin forms and refrigerate at least 45 minutes, until cold and set.
- 6
Just before serving, blot any condensation, sprinkle 1 tablespoon sugar evenly over each custard, and caramelize with a kitchen torch or under a close broiler until deep amber, about 1 minute. Serve within 10 minutes, while the top is still crisp.
Ingredients
- 4 cups whole milk, divided
- 1 strip lemon zest, removed with a peeler
- 1 strip orange zest, removed with a peeler
- 1 cinnamon stick
- 6 large egg yolks
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 6 tablespoons sugar, for the caramelized tops
Instructions
- 1
Combine 3 1/2 cups of the milk with the lemon zest, orange zest, and cinnamon stick in a saucepan. Bring to a bare simmer over medium heat, then take off the heat and steep 10 minutes.
- 2
Whisk the egg yolks with the 3/4 cup sugar until pale. Whisk the cornstarch and salt into the remaining 1/2 cup cold milk until smooth, then whisk that into the yolks.
- 3
Strain the infused milk into the yolk mixture in a thin stream, whisking constantly. Discard the zest and cinnamon stick.
- 4
Return everything to the saucepan over medium-low heat. Cook, whisking constantly, 6 to 8 minutes, until the custard thickens and just begins to bubble at the center. It should coat a spoon thickly.
- 5
Divide among six shallow 6-ounce dishes. Press plastic wrap onto the surface so no skin forms and refrigerate at least 45 minutes, until cold and set.
- 6
Just before serving, blot any condensation, sprinkle 1 tablespoon sugar evenly over each custard, and caramelize with a kitchen torch or under a close broiler until deep amber, about 1 minute. Serve within 10 minutes, while the top is still crisp.