Crème Catalane Recipe

Combine Milk and Cream

In a medium saucepan, combine the whole milk and heavy cream. Heat the mixture over medium heat until it begins to steam but not boil.

Incorporate Flavorings

Split the vanilla bean lengthwise and scrape the seeds into the milk mixture. Add the vanilla pod, cinnamon stick, and lemon zest to the saucepan. Stir well to combine.

Whisk Egg Yolks and Sugar

In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.

Combine Mixtures

Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs and prevent them from scrambling.

Strain the Custard

Strain the custard mixture through a fine-mesh sieve into a clean bowl to remove any solid particles.

Prepare Ramekins

Preheat the oven to 150°C (300°F). Place 6 ramekins in a baking dish.

Fill Ramekins

Pour the strained custard into the ramekins, filling each about 3/4 full.

Add Water Bath

Carefully add hot water to the baking dish, pouring it around the ramekins until it reaches halfway up the sides.

Bake

Bake in the preheated oven for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.

Cool Down

Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours or until ready to serve.

Prepare for Caramelizing

Sprinkle about 1 tablespoon of granulated sugar evenly over the top of each chilled custard.

Caramelize Sugar

Using a kitchen torch, carefully caramelize the sugar until it melts and forms a crispy, golden layer. Alternatively, place under a broiler for a few minutes until bubbly and caramelized.

Let it Set

Allow the caramelized sugar to cool and harden for a minute before serving.