Crema Catalana

Name: Crema Catalana
Total time: 1200 s
Yield: 2 to 4 servings
Ingredients: 2 1/2 cups whole milk (600 ml); 1 cinnamon stick; Orange and lemon peel; 4 egg yolks; 1/4 cup cornstarch (30 grams); 2 1/2 tablespoons sugar (30 grams); Brown sugar for caramelizing

Victor Marcos González @vmargon

Extremadura

Today I was in the mood for something sweet after lunch.

Victor Marcos González @vmargon

Extremadura

Today I was in the mood for something sweet after lunch.

Saved

Ingredients

20 minutes

2 to 4 servings

2 1/2 cupswhole milk (600 ml)
1cinnamon stick
Orange and lemon peel
4egg yolks
1/4 cupcornstarch (30 grams)
2 1/2 tablespoonssugar (30 grams)
Brown sugar for caramelizing

Saved

Steps

20 minutes

1

Prepare the ingredients.
2

In a saucepan, add the 2 1/2 cups whole milk, cinnamon stick, and the orange and lemon peels. Heat until just about to boil, then remove from heat and cover.
3

Separate the egg yolks from the whites. In a bowl, combine the yolks with the 2 1/2 tablespoons sugar. Mix well until smooth, then add the 1/4 cup cornstarch and stir until fully combined.
4

Gradually add the reserved milk mixture to the bowl, stirring a little to combine. Pour everything back into the saucepan and start cooking over medium heat.
5

Stir constantly (to prevent sticking). When the mixture thickens (about 5 minutes, depending on the heat), the custard is ready.
6

Pour the custard into serving dishes. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for about 3 hours. Sprinkle brown sugar on top and caramelize with a kitchen torch. Enjoy!