Ingredients for Crema Catalana
- ¾ cup granulated sugar
- 4 large egg yolks
- ¼ cup cornstarch
- Cinnamon Stick
- Lemon, Rind Of
- 2 cups whole milk
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How to Make Crema Catalana
- In a medium saucepan, whisk together the milk, cream, sugar, cornstarch, and salt until smooth.
- In a separate bowl, whisk together the egg yolks and vanilla extract.
- Gradually whisk the hot milk mixture into the egg yolks, ensuring to temper the yolks slowly to prevent scrambling.
- Return the combinedmixture to the saucepan and cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 8-10 minutes).
- Remove from heat and strain the custard through a fine-mesh sieve into a bowl. This removes any lumps.
- Divide the custard evenly among ramekins or oven-safe dishes.
- Cover the ramekins with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
- Refrigerate for at least 2-3 hours, or preferably overnight.
- Preheat your broiler.
- Just before serving, sprinkle about 1 teaspoon of granulated sugar evenly over the top of each custard.
- Broil for 1-2 minutes, or until the sugar is melted and caramelized to your liking. Watch carefully to prevent burning!
- Let cool slightly before serving and enjoy the delightful contrast of creamy custard and crisp caramel.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
200g
Fat
21g
Carbs
19g
