Crema Catalana

Name: Crema Catalana
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 10 servings
Cuisine: european
Ingredients: 5 cups milk; 4 strips orange zest; 2 cinnamon sticks; Pinch salt; 8 large egg yolks; 1 cup sugar, plus extra for caramelizing; 1 tablespoon cornstarch; 2 teaspoons vanilla extract

Recipe courtesy of Ingrid Hoffmann

Watch how to make this recipe.

Crema Catalana

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Level: Easy
Yield: 10 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 10 servings

Calories

203

Total Fat

8

Saturated Fat

4

Carbohydrates

28

Dietary Fiber

0

Sugar

26

Protein

6

Cholesterol

160

Sodium

74

Total: 30 min
Prep: 20 min
Cook: 10 min

Level: Easy
Yield: 10 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 10 servings

Calories

203

Total Fat

8

Saturated Fat

4

Carbohydrates

28

Dietary Fiber

0

Sugar

26

Protein

6

Cholesterol

160

Sodium

74

Total: 30 min
Prep: 20 min
Cook: 10 min

Ingredients

5 cups milk

4 strips orange zest

2 cinnamon sticks

Pinch salt

8 large egg yolks

1 cup sugar, plus extra for caramelizing

1 tablespoon cornstarch

2 teaspoons vanilla extract

Directions

Special equipment: 10 (5-ounce) ramekins
In a medium saucepan, bring the milk, orange zest, cinnamon sticks, and salt to a boil then reduce the heat to low and simmer for 3 minutes to infuse flavors. In a large bowl, whisk the egg yolks with the 1 cup of sugar until pale and fluffy. Whisk the cornstarch with 1/2 cup water to make a slurry and whisk until thoroughly combined.
Remove and discard the orange zest and cinnamon sticks from the milk. Whisking constantly, gradually add the milk to the egg yolk mixture. Return the mixture to the saucepan and bring to a simmer over medium heat, whisking constantly to thicken, about 3 to 5 minutes. Strain the custard into a large bowl and whisk in the vanilla. Divide the custard between 10 (5-ounce) ramekins and smooth the surfaces. Cool the custards slightly, then cover the ramekins with the plastic wrap and refrigerate them until the custard is cold, at least 8 or up to 24 hours
To serve the crema catalana, sprinkle each ramekin evenly with 2 teaspoons of sugar. Use a kitchen torch to melt and caramelize the sugar until browned and crusty. Serve immediately.