Crema Catalana
Recipe information
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Cooking:
15 min.
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Servings per container:
8
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Source:

Ingredients for - Crema Catalana

1. Egg yolks - 8 large
2. White sugar - 1 ¼ cups
3. Cornstarch - 3 tablespoons
4. Organic lemon - 1
5. Whole milk - 4 cups
6. Cinnamon stick - 1 (2 inch) piece
7. Vanilla bean, split and scraped - 1 (3 inch)
8. Turbinado sugar - 8 tablespoons

How to cook deliciously - Crema Catalana

1. Stage

Combine egg yolks and sugar in a bowl and beat with an electric mixer until creamy. Mix in cornstarch.

2. Stage

Peel lemon in one piece. Combine milk, lemon peel, cinnamon stick, and vanilla seeds in a heavy saucepan and bring to a boil over medium heat. Remove from heat, cover, and allow the milk to get infused with the flavorings for 30 minutes and cool. Whisk egg yolk-sugar mixture into the lukewarm milk.

3. Stage

Return to heat and simmer, stirring constantly, over low heat until cream thickens, 5 to 10 minutes. Remove lemon peel and cinnamon stick. Spoon cream into 8 ovenproof ramikens and allow to cool completely, at least 4 hours or overnight.

4. Stage

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

5. Stage

Sprinkle 1 tablespoon turbinado sugar onto each ramiken and set under the broiler until sugar caramelizes, 1 to 2 minutes. Pay close attention so sugar does not burn.