Traditional crema catalana

Ingredients

• 2 cups milk
• 4 egg yolks
• 1 cinnamon stick
• Peel of 1 unwaxed lemon
• 1/3 cup sugar
• 20 g cornstarch
• White sugar for caramelizing

Materials

• Blowtorch (optional)
• Porcelain ramekins

Preparation

• Bring the milk to a boil with the cinnamon stick and lemon peel. Once it has boiled, leave it to infuse.
• Beat the egg yolks with the sugar until the mixture turns pale and creamy. Add the cornstarch.
  
• Remove the cinnamon stick and lemon peel from the milk, then gradually pour it into the previous mixture while stirring.
• Pour everything back into the saucepan over medium heat and stir until the mixture thickens well (about 5 minutes).
  
• Pour the cream directly into the ramekins and refrigerate for at least 2 hours.
• Sprinkle each portion with white sugar (not brown sugar, as with crème brûlée) and caramelize with a blowtorch. If you don't have a blowtorch, place them under the oven grill for 5 to 10 minutes.
  
• And there you have it, your crema catalana is ready!

Observations

Pastry cream: a recipe very similar to our traditional pastry cream, although the proportions are different :-)

Questions

Photos of members who cooked this recipe