Crema Catalana

Ingredients

Instructions

1. 1

   Set out 2 shallow ramekins. In a small saucepan, combine the whole milk, double cream, lemon zest, and cinnamon stick. Place over medium heat until the mixture is very hot and just beginning to steam; do not let it boil. Turn off the heat and leave to infuse for 5 minutes so the citrus and cinnamon flavor the dairy without making it bitter.

2. 2

   While the milk infuses, whisk the egg yolks, caster sugar, cornstarch, and fine salt in a bowl until smooth, slightly paler, and free of lumps. Make sure the cornstarch is fully dissolved now so the custard thickens evenly later.

3. 3

   Remove the lemon zest and cinnamon stick from the hot milk mixture. Gradually pour about one third of the hot dairy into the yolk mixture while whisking constantly to temper the eggs. Then whisk the tempered yolk mixture back into the saucepan with the remaining hot dairy.

4. 4

   Cook the custard over low to medium-low heat, whisking constantly and reaching into the corners of the pan, for 3-5 minutes until it thickens to a pourable pastry-cream consistency. Do not let it boil hard or the eggs may curdle. It is ready when it coats the whisk and the first bubbles are lazy and thick.

5. 5

   Immediately divide the hot custard between the ramekins and smooth the tops. Let them stand for 10 minutes to cool slightly, then chill briefly for 5 minutes if needed so the surface dries a little; this helps the sugar caramelize more evenly within the time limit.

6. 6

   Sprinkle the caster sugar evenly over the top of each custard in a very thin layer. Caramelize with a kitchen torch until deep amber and glassy, moving continuously so the sugar melts evenly without burning. Leave for 1-2 minutes for the crust to harden, then serve.

Nutrition per serving

Notes

• •For the most authentic texture, use shallow dishes rather than deep ramekins; Crema Catalana is traditionally broader and flatter than crème brûlée.
• •If you do not have a kitchen torch, caramelize the sugar under a very hot grill as briefly as possible, watching constantly, though the finish will be less precise.
• •Avoid grating the white pith with the lemon zest, which can make the custard bitter.
• •This dessert is best served the day it is made, soon after caramelizing, so the sugar crust stays crisp.

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