Crema Catalana or Crème Brûlée

Name: Crema Catalana or Crème Brûlée
Ingredients: 4 1/4 cups whole milk or 2% milk (1 liter); 6 egg yolks; 1/2 cup sugar (100 grams), plus extra turbinado sugar for topping; 1/3 cup cornstarch (40 grams); Zest of 1/2 lemon; Zest of 1/2 orange; 1 cinnamon stick

cisca @cook_8011506

Fontignan

The taste of these custards reminds me of the Spanish desserts I love so much, which makes sense given my background.

It's a shame I couldn't flavor them as much as I wanted, since I refused to buy oranges from South Africa when we have some available nearby.

But they still turned out really good.

The taste of these custards reminds me of the Spanish desserts I love so much, which makes sense given my background.

It's a shame I couldn't flavor them as much as I wanted, since I refused to buy oranges from South Africa when we have some available nearby.

But they still turned out really good.

cisca @cook_8011506

Fontignan

The taste of these custards reminds me of the Spanish desserts I love so much, which makes sense given my background.

It's a shame I couldn't flavor them as much as I wanted, since I refused to buy oranges from South Africa when we have some available nearby.

But they still turned out really good.

The taste of these custards reminds me of the Spanish desserts I love so much, which makes sense given my background.

It's a shame I couldn't flavor them as much as I wanted, since I refused to buy oranges from South Africa when we have some available nearby.

But they still turned out really good.

Saved

Ingredients

4 1/4 cupswhole milk or 2% milk (1 liter)
6egg yolks
1/2 cupsugar (100 grams), plus extra turbinado sugar for topping
1/3 cupcornstarch (40 grams)
Zest of 1/2 lemon
Zest of 1/2 orange
1cinnamon stick

Saved

Steps

1

Pour the milk into a saucepan with the lemon zest, orange zest, and cinnamon stick. Bring to a boil, cover, and let steep for 30 minutes to 1 hour.
In a mixing bowl, whisk together the egg yolks and sugar until well combined.
Add the cornstarch and mix again.
2

Strain the milk over the egg, sugar, and cornstarch mixture, and mix again.
Pour everything back into the saucepan and cook the custard over medium heat, stirring constantly.
When the custard thickens, remove the saucepan from the heat.
Pour the custard directly into your ramekins, or strain it through a fine mesh sieve if you prefer.
3

Let cool, then cover with plastic wrap and refrigerate for at least 4 hours.
Sprinkle a little turbinado sugar on top and caramelize it with a kitchen torch until a thin layer of caramel forms.
4

Serve immediately.