Crema catalana 
Crema Catalana
With the leftover custard from yesterday’s Swiss roll, I made this dessert. I got 3 servings, but if you make the full recipe, you’ll get about 6.
Crema Catalana
With the leftover custard from yesterday’s Swiss roll, I made this dessert. I got 3 servings, but if you make the full recipe, you’ll get about 6.
Cooking Instructions
- 1
In a pot, combine 3 1/4 cups milk (750 ml) with the lemon peel, cinnamon stick, and vanilla sugar. Bring to a boil. Once it starts boiling, turn off the heat, cover the pot, and let it steep until it cools.
- 2
In a bowl, mix the remaining 1 cup milk (250 ml) with the egg yolks, sugar, and cornstarch.
- 3
Whisk well until smooth, then add the infused milk, straining it through a sieve.
- 4
Mix together and return to the pot. Cook over low heat, stirring constantly so it doesn’t stick, until it thickens.
- 5
Once thickened, turn off the heat, add the butter, and mix well until fully incorporated.
- 6
Immediately cover with plastic wrap to prevent a skin from forming and let it cool. Once cooled, refrigerate.
- 7
The next day, take it out and portion it into serving dishes.
- 8
Sprinkle sugar on top.
- 9
Heat a metal caramelizing iron (you can also use a kitchen torch for this step).
- 10
Once hot, pass it over the custards until the sugar is golden and caramelized.
- 11
Ready to serve!
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