155 minutes
A classic Catalan dessert with a rich custard base and a crisp caramelized sugar topping.
cups
cups
Lemon Peel, removed in 1 or 2 long strips
each
each
each
cups
1. Dissolve Cornstarch
Start by dissolving ¼ cup cornstarch in ¼ cup cold milk in a small cup, ensuring there are no lumps.
2. Heat Milk with Lemon Peel and Cinnamon Stick
In a large saucepan, heat 4¼ cups of whole milk with the lemon peel and cinnamon stick until it just begins to boil. This infusion will add a delicate citrus and spice flavor to your custard.
3. Beat Egg Yolks with Sugar
While the milk is heating, beat 8 large egg yolks with ¾ cup superfine sugar in a bowl until the mixture turns into a pale cream. This step is crucial as it ensures a smooth and silky custard.
4. Add Cornstarch Mixture to Hot Milk
Once the milk is hot, remove the lemon peel and cinnamon stick, and then carefully beat in the cornstarch mixture.
5. Temper Egg Yolk Mixture
Slowly pour a ladleful of the hot milk into the egg yolk mixture, stirring vigorously to temper the eggs and prevent them from curdling. Then, add the egg yolk mixture back into the saucepan with the rest of the hot milk, again stirring continuously.
6. Cook Until Thickened
Cook this mixture over low heat until it thickens, making sure to keep stirring to achieve a smooth texture.
7. Cool and Chill Custard
Once thickened, pour the custard into small cassoles or large ramekins. Allow the custard to cool to room temperature, then chill it in the refrigerator until it is set.
8. Caramelize Sugar Topping
Before serving, sprinkle 2 to 3 teaspoons of superfine sugar evenly over each custard. Use a mini blowtorch to caramelize the sugar until it forms a crisp, golden crust.
By removing the citrus zest and cinnamon from the Crema Catalana recipe and adding vanilla, you'll have the French classic. Top with sugar and caramelize with a torch or broiler.
Add chocolate to the hot milk mixture to create a chocolate custard. This can be used for chocolate crème brûlée, or even as a filling for éclairs and cream puffs.
The custard base can also be used to make ice cream. Simply cool the cooked custard and churn it in an ice cream maker. Add-ins like fruit, nuts, or chocolate chips can diversify the flavors.
Swap out the traditional sugar topping with a thin layer of maple sugar or muscovado sugar for a more complex caramel flavor when torched. Additionally, you can sprinkle a little bit of flaky sea salt over the caramelized sugar to create a salted caramel effect.
The thickened custard can be used as a layer in cakes or to fill pastries, much like pastry cream.
Properly infuse milk with cinnamon and citrus peels on a gentle, slow heat for deep flavor infusion.
Gradually add hot milk to the beaten eggs and sugar while whisking to prevent scrambling.
Cook the custard on very low heat, stirring continuously to prevent curdling and achieve the right consistency.
Completely chill the custard before caramelizing the sugar to set the custard and provide temperature contrast.
Strain the cooked custard through a fine-mesh sieve to catch any bits of egg or flavoring agents for a creamy texture.
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