Crema Catalan Recipe

Step 1: Infuse Milk and Cream

In a saucepan, combine the milk, heavy cream, sugar, vanilla bean (split and scraped), cinnamon stick, orange zest, and lemon zest. Heat over medium heat until it's just about to boil. Remove from heat and let it steep for 30 minutes.

Step 2: Prepare Egg Mixture

In a bowl, whisk together the egg yolks and cornstarch until smooth. Slowly add the infused milk mixture, whisking continuously to temper the yolks.

Step 3: Cook the Custard

Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens (about 5-7 minutes). Do not let it boil.

Step 4: Chill

Pour the custard into ramekins and let them cool to room temperature, then refrigerate for at least 4 hours or overnight.

Step 1: Prepare Quince

Preheat the oven to 350°F (175°C). In a baking dish, combine the diced quince and chopped rosemary. Sprinkle with brown sugar.

Step 2: Make the Crumble

In a bowl, mix the chopped walnuts, melted butter, and oats until combined. Spread the crumble mixture over the quince.

Step 3: Bake

Bake in the preheated oven for 30-35 minutes, or until the quince is tender and the topping is golden brown.

Step 1: Make the Caramel

In a small saucepan, combine the sugar, water, and coconut milk. Heat over medium heat, stirring until the sugar dissolves. Allow it to simmer until it thickens slightly, about 10-15 minutes.

Step 2: Cool the Caramel

Remove from heat and let it cool before using as a drizzle over the crema and crumble.