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Crema Catalana

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Crema Catalana

Crema Catalana

Crem From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Heat milk over medium-high heat in a small heavy saucepan to 180 or until tiny bubbles form around edge (do not boil).
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MilkMilk
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Sauce PanSauce Pan
2
Remove from heat.
3
Add rind and cinnamon; cover and let stand 30 minutes. Discard rind and cinnamon.
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CinnamonCinnamon
BeefBeef
4
Combine 1/4 cup sugar, cornstarch, and salt in a small bowl, stirring well with a whisk.
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Corn StarchCorn Starch
SugarSugar
SaltSalt
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WhiskWhisk
BowlBowl
5
Add 1/4 cup milk to sugar mixture, stirring until smooth. Return milk mixture to pan; cook over medium-low heat 7 minutes or until almost thick, stirring constantly with a whisk.
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SugarSugar
MilkMilk
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WhiskWhisk
Frying PanFrying Pan
6
Place egg yolks in a small bowl. Gradually pour one-third of hot milk mixture into yolks, stirring constantly with a whisk. Carefully return yolk mixture to pan. Cook over low heat 4 minutes or until a thermometer registers 180, stirring constantly with a whisk. Divide custard evenly among 6 (4-ounce) custard cups; press plastic wrap against surface of custard. Chill at least 4 hours.
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Egg YolkEgg Yolk
CustardCustard
MilkMilk
WrapWrap
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Plastic WrapPlastic Wrap
Kitchen ThermometerKitchen Thermometer
WhiskWhisk
BowlBowl
Frying PanFrying Pan
7
Remove plastic; discard.
8
Sprinkle remaining 3 tablespoons sugar evenly over custards. Holding a kitchen blowtorch about 2 inches from the top of each custard, heat the sugar, moving the torch back and forth, until sugar is completely melted and caramelized (about 1 minute).
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CustardCustard
SugarSugar
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Blow TorchBlow Torch
9
Serve immediately or within 1 hour.
DifficultyHard
Ready In45 m.
Servings6
Health Score2
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo Vegetarian
Dish TypesSide Dish
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