Crema Catalana Recipe

Prepare the Milk Mixture

In a medium saucepan, combine the milk, heavy cream, and cinnamon stick. Heat over medium heat until the mixture is hot but not boiling. Remove from heat and let steep for about 10 minutes.

Mix Egg Yolks and Sugar

In a mixing bowl, whisk together the egg yolks, granulated sugar, and cornstarch until well combined and the mixture is pale in color.

Combine Mixtures

Remove the cinnamon stick from the milk mixture. Gradually pour the hot milk mixture into the egg yolk mixture while whisking continuously to temper the eggs.

Cook the Custard

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

Add Flavorings

Stir in the lemon zest and vanilla extract. Remove from heat and let cool slightly.

Pour into Dishes

Pour the custard into individual ramekins or a large serving dish. Allow to cool to room temperature, then refrigerate for at least 4 hours or until set.

Caramelize the Sugar

Once the custard has set, sprinkle an even layer of granulated sugar over the top of each ramekin. Use a kitchen torch to carefully caramelize the sugar until it is golden brown and bubbly. Alternatively, you can place the ramekins under a broiler for a few minutes, watching closely to prevent burning.

Serve

Allow the caramelized sugar to cool for a minute before serving. Enjoy your homemade Crema Catalana!