Crema Catalana Recipe

Heat the Milk and Cream

In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until it starts to simmer, stirring occasionally. Do not let it boil.

Mix the Egg Yolks and Sugar

In a mixing bowl, whisk together the granulated sugar and egg yolks until the mixture is pale and creamy.

Combine Cornstarch

Stir in the cornstarch into the egg yolk mixture until fully incorporated.

Combine the Mixtures

Once the milk and cream mixture is simmering, slowly pour a small amount into the egg yolk mixture, whisking constantly to temper the eggs. Gradually add the rest of the milk mixture while whisking to prevent curdling.

Cook the Custard

Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.

Add Flavorings

Remove from heat and stir in the vanilla extract and lemon zest. Let the custard cool for a few minutes.

Pour into Ramekins

Divide the custard into individual ramekins and let it cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours or until set.

Prepare the Topping

In a small bowl, mix together the granulated sugar and cinnamon.

Brulee the Sugar

Sprinkle the sugar mixture evenly over the top of each custard. Using a kitchen torch, caramelize the sugar until it is golden and bubbly. If you don't have a torch, you can place the ramekins under a broiler for a couple of minutes, watching carefully to avoid burning.

Serve

Let the bruleed custards cool for a minute before serving. Enjoy your homemade Crema Catalana!