Kaffee-Crema catalana

Zutaten

• 6 large egg yolks
• 150 g – 3/4 cup sugar + 4 tbsp
• 40 g – 1/3 cup cornstarch
• 300 ml – 1 1/4 cups freshly brewed coffee (– espresso works well)
• 600 ml – 2 1/2 cups milk
• 1/2 tsp cinnamon powder

Zubereitung

1. 1

   Whisk together the egg yolks, sugar, cinnamon, and cornstarch until pale, thick, and fluffy.

2. 2

   Add the coffee and whisk until fully incorporated.

3. 3

   Add the milk and whisk until the mixture is smooth and lump-free.

4. 4

   Place the egg mixture over medium heat and cook, whisking constantly, until it reaches a gentle boil and thickens. Note: The mixture will look quite frothy at first. The foam will subside as it begins to boil, which indicates the crema catalana is ready.

5. 5

   Divide the cream evenly between 8 ramekins and allow it to cool completely. Once at room temperature, refrigerate until ready to serve.

6. 6

   Just before serving, sprinkle ½ tablespoon of sugar evenly over each crema catalana and caramelise it with a kitchen torch. Serve immediately.