In a saucepan, combine the milk, heavy cream, and sugar. Split the vanilla bean, scrape the seeds, and add both the seeds and the pod to the saucepan. Heat over medium heat until just before boiling.

Prepare the Custard

In a bowl, whisk together the egg yolks and cornstarch until smooth. Gradually add the hot milk mixture to the egg yolk mixture while whisking continuously to temper the yolks.

Mix Egg Yolks

Pour the mixture back into the saucepan and cook over low heat, stirring constantly until the mixture thickens and coats the back of a spoon.

Cook the Custard

Remove from heat, discard the vanilla pod, and let the custard cool. Pour into ramekins and refrigerate for at least 2 hours until set.

Cool the Custard

Before serving, sprinkle a thin layer of sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until golden and crispy. Alternatively, place under a broiler for a few minutes.

crema catalana

Recipe information

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