Crema Catalana

Name: Crema Catalana
Yield: 6 servings
Ingredients: 4 1/4 cups whole milk (1 liter); Peel from half a lemon; 1/2 cinnamon stick; 6 large egg yolks; 1/3 cup cornstarch (40 grams); 1/2 cup sugar (100 grams)

Julia @tarta0

Tarragona

My kids love this recipe—I make it many Sundays as a dessert. You can make it the day before; it tastes even better once it’s set. With these ingredients, I get six servings.

Julia @tarta0

Tarragona

My kids love this recipe—I make it many Sundays as a dessert. You can make it the day before; it tastes even better once it’s set. With these ingredients, I get six servings.

Saved

Ingredients

6 servings

4 1/4 cupswhole milk (1 liter)
Peel from half a lemon
1/2cinnamon stick
6large egg yolks
1/3 cupcornstarch (40 grams)
1/2 cupsugar (100 grams)

Saved

Steps

1

From the liter of milk, set aside about 1/4 cup and mix it with the cornstarch. Stir well and set aside.
2

Pour the remaining milk into a saucepan and heat over medium. Add the lemon peel (just the yellow part) and the cinnamon stick. When it starts to boil, remove from heat and let it steep for about 30 minutes to infuse the flavors. After this time, strain through a fine sieve and set aside.
3

Lightly beat the egg yolks with the sugar, then add both the yolk mixture and the cornstarch mixture to the milk. Whisk constantly and cook over medium heat until it just starts to boil. When the mixture thickens, remove from heat and pour into serving dishes. Let cool, then refrigerate.
4

Before serving, generously sprinkle sugar on top and caramelize it with a kitchen torch. If you don’t have a torch, you can caramelize the sugar under a preheated oven broiler with the door open and the heat on high. The sugar should form a crisp layer that cracks when you tap it with a spoon.