Crema Catalana is Spain's version of crème brulee.
It is a traditional Spanish custard dessert that is not only popular in the region of Catalonia, but all throughout Spain.
A great dessert option to finish off your dinner and enjoy with your café cortado.
- 8 Egg Yolks
- 2 Cups Whole Milk
- 1 Cup Heavy Cream
- 2 tsp Vanilla Extract
- 4 Strips Orange Peel
- 1 Cinnamon Stick
- 1/2 Cup Superfine Sugar
- 3 TBSP Corn Starch
In a medium saucepan, bring the milk, cream, orange peel and cinnamon sticks to a boil, then reduce the heat to low and simmer for 3 minutes. Remove from the heat and let it cool down.
Remove the orange peels and cinnamon stick.
Mix the egg yolks and 1/2 cup of sugar until you obtain a thick creamy mixture.
Whisk the cornstarch with 1/2 cup of milk until thoroughly combined and the stir it back into the remaining milk.
Mix the milk in with the eggs and sugar, pour it into the saucepan over medium low heat, stir constantly until the cream thickens, do not let it boil.
Divide the custard between ramekins or traditional clay dishes 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 4 hours or up to 24 hours.
To serve, sprinkle 1 tablespoon of sugar on top of each ramekin. Caramelize with a small kitchen blowtorch or place under the broiler in the oven to melt and caramelize the sugar until browned and crusty.