Crema Catalana
Ingredients for Crema Catalana
| Ingredient | Quantity | How |
|---|---|---|
| Milk | 1 l | |
| Lemon peel | 1 lemon | |
| Cinnamon | 1 stick | |
| Egg yolks | 6 | |
| Sugar | 200 g, plus extra | for custard and topping |
| Starch | 40 g | |
| Salt | 1 pinch |
Method for Crema Catalana
Step 1
Bring 1 l milk, peel of 1 lemon, and 1 cinnamon stick to a boil, then lower the heat.
Step 2
Whisk 6 egg yolks with 200 g sugar until pale and foamy.
Step 3
Whisk the egg mixture into the infused 1 l milk.
Step 4
Dissolve 40 g starch in a little warm milk, then stir it into the saucepan with 1 pinch salt.
Step 5
Cook over low heat, stirring constantly, until thickened.
Step 6
Pour into dishes while warm, then chill in the fridge until cold.
Step 7
Before serving, sprinkle with extra sugar and caramelize with a blowtorch.
Step 8
Rest for 2 minutes until the caramel hardens.
Notes:
Best served cold with the caramelized sugar freshly torched just before eating.