Crema catalana

PROCEDURE
2 servings
1. In a medium-sized saucepan, combine the milk,
cinnamon stick, and lemon zest. Heat the mixture
30 minutes + 2 hours to chill
over medium heat until it comes to a simmer. Turn
off the heat and let the mixture infuse for about 10-
INGREDIENTS 15 minutes.

1 cup of milk 2. In a separate mixing bowl, whisk together the egg

yolks, granulated sugar, cornstarch, and vanilla
1/2 cinnamon stick
extract until smooth.
Zest of 1/2 lemon
3. Remove the cinnamon stick and lemon zest from the
2 egg yolks milk mixture and reheat it over medium heat until it
1/4 cup of granulated sugar is hot.
2 tablespoons of cornstarch 4. Slowly pour the hot milk into the egg mixture,
whisking constantly to prevent the eggs from
1/2 teaspoon of vanilla extract
curdling.
Brown sugar (for caramelizing)
5. Pour the mixture back into the saucepan and cook
COOKING UTENSILS over medium heat, stirring constantly, until it
thickens and coats the back of a spoon (this should
Medium-sized saucepan take about 10-15 minutes).
Mixing bowl 6. Remove the mixture from the heat and pour it into
Whisk two individual ramekins or bowls. Let the mixture
Ramekins or bowls cool to room temperature, then refrigerate for at
least 2 hours (or overnight) to set.
Kitchen torch (or broiler)
7. Before serving, sprinkle a layer of brown sugar over
the top of each ramekin. Use a kitchen torch to
Crema Catalana is a traditional
caramelize the sugar until it forms a golden-brown
Catalan dessert similar to crème
brûlée but uses cornstarch instead of crust. Alternatively, place the ramekins under a
flour, and it often includes cinnamon broiler for a few minutes until the sugar
and lemon for flavor. It is typically caramelizes.
topped with a layer of caramelized Serve immediately and enjoy it!
sugar, which is torched until it forms
a crisp, caramelized crust.