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Ingredients
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Crema Catalana Ingredients
Method
Crema Catalana Directions
Prepare the Custard
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.
Mix Egg Yolks
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.
Cook the Custard
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.
Cool 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.
Caramelize the Sugar
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.