Crème Catalane Recipe
Recipe information
Make Crème Catalane in just 2h . Maison Lacour crème brûlée
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Ingredients
Custard Base
Topping
Preparing the Custard Base
1. 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.
2. 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.
3. 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.
4. Combine Mixtures
Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs and prevent them from scrambling.
5. Strain the Custard
Strain the custard mixture through a fine-mesh sieve into a clean bowl to remove any solid particles.
Baking the Custard
6. Prepare Ramekins
Preheat the oven to 150°C (300°F). Place 6 ramekins in a baking dish.
7. Fill Ramekins
Pour the strained custard into the ramekins, filling each about 3/4 full.
8. Add Water Bath
Carefully add hot water to the baking dish, pouring it around the ramekins until it reaches halfway up the sides.
9. Bake
Bake in the preheated oven for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.
10. 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.
Caramelizing the Sugar
11. Prepare for Caramelizing
Sprinkle about 1 tablespoon of granulated sugar evenly over the top of each chilled custard.
12. 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.
13. Let it Set
Allow the caramelized sugar to cool and harden for a minute before serving.
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