Catalan Cream Recipe

Prepare infusion

In a medium saucepan, combine the whole milk and heavy cream. Add the split vanilla bean with seeds scraped into the liquid (or add 1 tsp vanilla extract later if using extract), the lemon zest, orange zest, and ground cinnamon.

Warm the mixture over medium-low heat just until it begins to steam and small bubbles form around the edge; do not let it boil. Remove from heat, cover, and let steep for 20–30 minutes to infuse flavors. If using vanilla extract instead of a bean, add the extract after removing from heat and steeping for 10 minutes.

Whisk yolks, sugar, and starch

While the milk is steeping, whisk the egg yolks, 3/4 cup granulated sugar (from Custard section), cornstarch, and the fine sea salt in a medium bowl until smooth and slightly pale, about 1–2 minutes.

Remove the zest and the vanilla bean pod from the milk mixture using a slotted spoon or sieve (press gently on the pod to release remaining seeds back into milk if desired). Slowly temper the warm milk into the yolk mixture: pour a ladleful of warm milk into the yolks while whisking constantly. Repeat with two or three more additions until about half the milk has been incorporated and the yolks are warmed.

Return the tempered yolk-milk mixture to the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula and scraping the bottom, until the mixture thickens enough to coat the back of the spoon (170–175°F / 77–80°C). This will take 4–7 minutes. Do not boil; if you see rapid bubbling, reduce heat.

Once thickened, remove from heat. If you used a vanilla bean, stir in any scraped seeds that remained. Strain the custard through a fine mesh sieve into a clean bowl to remove any cooked bits and remaining zest for a silky texture. Taste and adjust sweetness or salt if needed.

Divide the strained custard evenly among 4–6 shallow ramekins (about 4–5 oz / 120–150 ml ramekins). Let the custard cool at room temperature for 20–30 minutes, then cover each ramekin with plastic wrap (touching the surface to prevent skin) and refrigerate until fully set and cold, at least 3 hours or up to 2 days.

Dry or wet caramel method

For the classic crisp top, you can use a blowtorch or broiler. If using a blowtorch: sprinkle an even, thin layer (about 1 tablespoon) of the 3/4 cup granulated sugar reserved for topping over each chilled custard surface. If you prefer a wet caramel (recommended for even melting), combine 3/4 cup topping sugar with 2 tsp water in a small saucepan and heat over medium-high without stirring until the sugar melts and turns a deep amber color; swirl the pan gently to promote even coloring. Immediately pour a thin layer of hot caramel over each custard (work quickly and carefully).

If using a kitchen blowtorch: sprinkle sugar evenly on each custard and torch in a slow circular motion until the sugar melts, bubbles, and forms an even caramelized crust. Allow the caramel to cool and harden for 1–2 minutes before serving. If using the broiler: place the ramekins on a baking sheet and broil on high 3–6 inches from the element; watch closely and rotate as needed until caramel browns and bubbles (this can be uneven and may warm the custard).

Optionally, dust a tiny pinch of cinnamon around the caramel, and garnish with a lemon twist. Serve immediately so you get a contrast between the crisp caramel and the silky custard.