Crema catalana 
Crema Catalana
A delicious dessert—if you like pastry cream, this is an even smoother version. From what I’ve found, authentic crema catalana is baked in the oven like crème brûlée, but here’s a much simpler and very tasty version you can make easily at home.
Crema Catalana
A delicious dessert—if you like pastry cream, this is an even smoother version. From what I’ve found, authentic crema catalana is baked in the oven like crème brûlée, but here’s a much simpler and very tasty version you can make easily at home.
Cooking Instructions
- 1
Use the citrus peels and cinnamon stick, which are more affordable than vanilla. If you use one, skip the other.
- 2
First, infuse the milk: Pour the milk into a saucepan with the cinnamon stick and citrus peels or with the vanilla beans. Bring to a boil, then remove from heat and cover. Let steep for at least 1 hour so the milk absorbs the flavors.
- 3
After that time, place the egg yolks and sugar in a bowl and whisk until pale and creamy. Add the cornstarch and mix well. Strain the infused milk and gradually pour it into the bowl while whisking. Pour the mixture back into the saucepan through a strainer and cook over medium heat, whisking constantly, until it thickens.
- 4
Pour the cream into ramekins and let cool, then refrigerate—preferably overnight. Before serving, sprinkle a little sugar on top and caramelize it with a kitchen torch. Enjoy!
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