Crema Catalana Recipe
Creamy custard, lemon zest, caramelized sugar
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Ingredients
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Custard Base
Caramel Topping
Method
Custard Preparation
- 1
Heat the Milk and Cream
In a saucepan, combine the milk and heavy cream. Heat over medium heat until the mixture begins to steam, but do not let it boil.
- 2
Mix Sugar and Egg Yolks
In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.
- 3
- 4
Add Flavorings
Add the lemon zest, cinnamon stick, and vanilla extract to the combined mixture.
- 5
Strain the Mixture
Strain the mixture through a fine-mesh sieve into a large bowl to remove the zest and cinnamon stick.
- 6
- 7
Cool the Custard
Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours or until fully chilled.
Caramel Topping
- 8
Prepare the Caramel
In a small saucepan, combine the granulated sugar and water. Cook over medium heat, stirring gently until the sugar dissolves. Allow it to boil without stirring until it turns a deep amber color.
- 9
Caramelize the Custard
Remove the custards from the refrigerator. Once the caramel is ready, quickly drizzle it over the top of each custard. Use a kitchen torch to caramelize the sugar until it forms a crispy crust. Alternatively, you can place the ramekins under a broiler for a few minutes until the sugar melts and caramelizes.
- 10
Serve
Let the caramel harden for a minute before serving. Enjoy your homemade Crema Catalana!
