Crema Catalana

Tap an ingredient or step to check it off.

1. 1Step 1: Pour the milk and cream in a small stock pot and add the orange and lemon peel, vanilla bean or vanilla paste, and cinnamon stick. Heat over medium-high heat, stirring constantly to prevent scorching, until the milk is just on the brink of boiling. Then turn off the heat, cover (to prevent a skin from forming). Let sit and cool for 30-45 minutes to allow the flavors of the citrus peel, vanilla and cinnamon to infuse the milk. Once cooled down remove the citrus zest, cinnamon stick and vanilla bean (if using).
2. 2Step 2: Towards the end of the cooling process, put the sugar and cornstarch in a mixing bowl along with the egg yolks. Whisk until smooth and pale. Pour some of the milk mixture into the bowl with the egg yolk mixture and whisk together. Next pour all of the egg yolk mixture into the pot with the milk mixture and whisk until combined. Slowly heat the mixture, whisking constantly, until it is thickened. DO NOT BOIL. Pour the custard into individual ramekins. Cover the ramekins with plastic wrap to prevent a skin from forming on top. Let them cool and then place them in the refrigerator to chill overnight, preferably for 24 hours for best flavor. The longer the custard chills the more time the flavor will have to develop.
3. 3Step 3: Remove the custard from the fridge at least 20 minutes before serving to come to room temperature. Then sprinkle with turbinado sugar. Use a butane kitchen torch to "burn" the sugar until it's a rich golden brown with some dark areas. The ramekins will be very hot so let them sit for a minute or two and then serve immediately.