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Ingredients
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Custard
Finish / Caramel
Method
Custard
Infuse milk and cream
In a medium saucepan, combine the whole milk, heavy cream, and 1 tablespoon granulated sugar. Add the split vanilla bean with scraped seeds (or 1 teaspoon vanilla extract). Place over medium heat and warm until just below simmering (steam and small bubbles will appear around the edge) — about 5–7 minutes. Do not boil. Remove from heat, cover, and let steep for 10 minutes to infuse flavor. If using vanilla extract, add it after removing from heat and skip steeping if desired.
Whisk yolks and cornstarch
Meanwhile, in a medium bowl, whisk the egg yolks with the cornstarch and the pinch of salt until smooth and slightly pale. Whisk in about 2 tablespoons of the warm milk mixture, a little at a time, to temper the yolks so they do not scramble.
Cook custard
Return the tempered yolk mixture to the saucepan with the remaining milk/cream while stirring constantly. Place the pan over low–medium heat and cook, stirring constantly with a heatproof spatula, scraping the bottom, until the mixture thickens enough to coat the back of a spoon and reaches about 175–180°F (80–82°C). This should take 4–6 minutes. Do not allow the mixture to boil. If you used a vanilla bean, remove and discard the pod.
Strain and cool
Immediately pour the cooked custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Stir gently to ensure smoothness. Taste and adjust sweetness if needed. Cover the surface with plastic wrap (touching the custard to prevent a skin) and chill in the refrigerator until cold, at least 3 hours or up to 24 hours.
Assembly & Caramelize
Portion custard
When ready to serve, remove the chilled custard from the refrigerator. Stir lightly to loosen, then divide evenly into six 4–6 oz (120–180 ml) ramekins or small shallow dishes. Smooth the tops with a spoon or offset spatula.
Caramelize sugar
Sprinkle about 2/3 to 1 tablespoon of granulated sugar evenly over the top of each custard (use the 4 tablespoons reserved for brûlée). Using a kitchen torch, melt and caramelize the sugar by moving the flame continuously over the surface until the sugar bubbles and turns an even golden-brown (about 1–2 minutes per ramekin). Let the caramel harden for 1–2 minutes. If you do not have a torch, you can place the ramekins under a very hot broiler set 4–6 inches from the heat. Broil for 2–4 minutes, watching carefully, until the sugar is browned. Place the ramekins on a cool surface to allow the sugar to set.
Serve
Allow the caramel to cool and harden for a minute or two, then serve immediately. Crema Catalana is best served within an hour of caramelizing so the top remains crisp. Leftover custard without caramel can be refrigerated for up to 2 days (re-caramelize before serving).