CASA VEGA
Nerja, España
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DessertsMedium🕒 40 min4 servings
Crema Catalana
Catalonia's answer to crème brûlée — a creamy stovetop vanilla custard with citrus zest and cinnamon, topped with a crisp caramel layer.
Ingredients
- 500 ml whole milk
- Zest of 1/2 lemon
- Zest of 1/2 orange
- 1 cinnamon stick
- 6 egg yolks
- 100 g sugar
- 2 tbsp cornstarch
- Sugar for caramelizing
Method
- 1
Heat the milk with the lemon and orange zest and the cinnamon stick, and let it infuse for 10 minutes
- 2
Whisk the egg yolks, sugar and cornstarch together
- 3
Strain the warm milk into the egg mixture while stirring
- 4
Pour everything back into the pan and heat, stirring constantly, until the custard thickens
- 5
Pour the custard into ramekins and let cool completely
- 6
Sprinkle with a thin layer of sugar and caramelize with a blowtorch just before serving
Recipe tips
Stir constantly while the custard thickens on the stove, otherwise it will clump.