Crema Catalana

Method

1. 1
   • milk 6 dl
   • cinnamon stick 1
   • lemon zest 1 tsp
   • orange zest 1 tsp

   Infuse the spiced milk — Heat the milk with the cinnamon stick, lemon zest and orange zest in a saucepan until steaming but not boiling. Remove from heat and let infuse for 10 minutes, then strain.

   ⏱10 min
2. 2
   • milk 6 dl
   • egg yolk 6
   • white sugar 120 g
   • cornstarch 2 tbsp

   Whisk the custard base — Whisk the egg yolks, sugar and cornstarch in a bowl until pale and smooth. Gradually whisk in the warm infused milk.

3. 3

   Thicken the custard gently — Return the mixture to the saucepan and cook over low heat, stirring constantly, for 6-8 minutes until it thickly coats the back of a spoon. Do not let it boil.

   ⏱8 min
4. 4

   Chill until set — Pour into shallow ramekins and let cool, then chill for at least 4 hours or overnight until set.

   ⏱4 hr
5. 5
   • white sugar 120 g

   Caramelize the sugar crust — Just before serving, sprinkle an even layer of sugar over each custard and caramelize with a kitchen torch (or under a hot broiler) until the sugar forms a brittle, deep amber crust.