Crema Catalana Recipe

Ingredients

• 2 tablespoons cornstarch
• 2 1/2 cups milk
• 1 strip lemon zest
• 1 strip orange zest
• 1 cinnamon stick
• 5 large egg yolks
• 1/2 cup granulated sugar
• additional granulated sugar for caramelization

Instructions

1. 1

   Infuse milk: In a saucepan, heat the milk with lemon zest, orange zest, and cinnamon stick on medium until it simmers. Then remove from heat.

2. 2

   Make slurry: Make a slurry by mixing cornstarch with a bit of water.

3. 3

   Whisk yolks: Whisk egg yolks and sugar until pale, then mix in the cornstarch slurry and some hot milk.

4. 4

   Combine mixtures: Take out the zest and cinnamon from the milk, and gradually add the egg mix, whisking to avoid curdling.

5. 5

   Thicken custard: On low heat, stir constantly until the mix thickens like pudding.

6. 6

   Chill: Pour into ramekins, cover with plastic wrap directly on the custard, and chill for 4 hours or overnight.

7. 7

   Caramelize sugar: Before serving, remove wrap, add a sugar layer on each custard, and caramelize with a torch or broiler.

8. 8

   Serve immediately, optionally with fresh fruit on top.