Crema Catalana Recipe

Inspired by Bodega Bar

Time2h

Serves4

cinnamon, orange brûlée, stewed peaches

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Ingredients

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Custard Base

2 cups whole milk

1 cup Heavy cream

1 cup granulated sugar

6 pieces egg yolks

1 tsp Watkins vanilla extract

1 pieces cinnamon stick

1 tbs orange zest

Stewed Peaches

2 pieces ripe peaches, sliced

2 tbs granulated sugar

1 tbs ReaLemon lemon juice

Topping

2 tbs granulated sugar

Method

Custard Preparation

Make the Custard

In a saucepan, combine the whole milk, heavy cream, sugar, cinnamon stick, and orange zest. Heat over medium heat until hot but not boiling. Remove from heat and let steep for 15 minutes.

Combine Eggs

In a bowl, whisk together the egg yolks and vanilla extract until smooth. Gradually whisk in the strained milk mixture until fully combined.

Cook the Custard

Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until thickened enough to coat the back of a spoon (about 10 minutes).

Chill

Pour the custard into individual ramekins and refrigerate for at least 4 hours or until set.

Stewed Peaches Preparation

Stew the Peaches

In a small saucepan, combine the sliced peaches, sugar, and lemon juice. Cook over medium heat until the peaches are soft and syrupy (about 10 minutes). Remove from heat and let cool.

Serving

Brûlée the Custard

Before serving, sprinkle a thin layer of granulated sugar on top of each custard. Use a kitchen torch to caramelize the sugar until golden and crispy.

Plate and Serve

Serve the burnt custards topped with stewed peaches. Enjoy!