DessertsDifficulty: medium
Crema Catalana
A creamy Catalan custard infused with citrus and cinnamon, topped with caramelized sugar.
20
Prep Time
12
Cook Time
6
Servings
Ingredients
Instructions
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1Infuse milk: In a saucepan, combine milk, double cream, cinnamon stick, orange zest, and lemon zest. Heat over medium heat until steaming but not boiling (3‑5 min). Remove from heat, cover, and let infuse for 30 minutes.
2Prepare egg mixture: In a bowl, whisk egg yolks with 100 g caster sugar and cornflour until pale and thick (3‑5 min).
3Temper custard: Strain the infused milk into the egg mixture while whisking constantly, then return the mixture to the saucepan.
4Cook custard: Place saucepan over medium‑high heat and whisk continuously for 10‑12 minutes until thick enough to coat the back of a spoon (the line holds when a finger is drawn through). Strain into a jug to remove froth.
5Set custard: Divide the custard among six 150 ml ramekins or terracotta dishes. Let cool to room temperature for 1 hour, then cover and refrigerate overnight (or at least 4 hours) to fully chill.
6Caramelize: Just before serving, sprinkle 1 tbsp caster sugar over each custard and caramelize with a kitchen blowtorch or under a hot grill until the sugar is golden and crisp. Serve immediately.
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