Crema Catalana

Serves 1
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Directions

  1. 1Add egg yolks and sugar to a measuring cup and whisk quickly until pale.
  2. 2Add egg yolks and sugar to a measuring cup and whisk quickly until pale.
  3. 3Add egg yolks and sugar to a measuring cup and whisk quickly until pale.
  4. 4In a separate container, combine cornstarch and water to make a slurry.
  5. 5In a separate container, combine cornstarch and water to make a slurry.
  6. 6In a separate container, combine cornstarch and water to make a slurry.
  7. 7Add the slurry to the egg yolk and sugar mixture.
  8. 8Add the slurry to the egg yolk and sugar mixture.
  9. 9Add the slurry to the egg yolk and sugar mixture.
  10. 10In a pot, add whole milk, orange peel, and cinnamon sticks.
  11. 11In a pot, add whole milk, orange peel, and cinnamon sticks.
  12. 12In a pot, add whole milk, orange peel, and cinnamon sticks.
  13. 13Use a kitchen lighter on the cinnamon sticks.
  14. 14Use a kitchen lighter on the cinnamon sticks.
  15. 15Use a kitchen lighter on the cinnamon sticks.
  16. 16Heat until simmering, then remove from heat.
  17. 17Heat until simmering, then remove from heat.
  18. 18Heat until simmering, then remove from heat.
  19. 19Strain the milk mixture.
  20. 20Strain the milk mixture.
  21. 21Strain the milk mixture.
  22. 22Temper the egg mixture by gradually adding the hot milk while whisking.
  23. 23Temper the egg mixture by gradually adding the hot milk while whisking.
  24. 24Temper the egg mixture by gradually adding the hot milk while whisking.
  25. 25Pour the combined mixture back into the pot and cook on low until it thickens into a pudding.
  26. 26Pour the combined mixture back into the pot and cook on low until it thickens into a pudding.
  27. 27Pour the combined mixture back into the pot and cook on low until it thickens into a pudding.
  28. 28Strain the pudding.
  29. 29Strain the pudding.
  30. 30Strain the pudding.
  31. 31Pour into ramekins.
  32. 32Pour into ramekins.
  33. 33Pour into ramekins.
  34. 34Chill overnight.
  35. 35Chill overnight.
  36. 36Chill overnight.
  37. 37Sprinkle sugar on top and torch at an angle until caramelized.
  38. 38Sprinkle sugar on top and torch at an angle until caramelized.
  39. 39Sprinkle sugar on top and torch at an angle until caramelized.
  40. 40Grate orange peel on top.
  41. 41Grate orange peel on top.
  42. 42Grate orange peel on top.

Ingredients

  • 5 egg yolks
  • 5 egg yolks
  • 5 egg yolks
  • 0.5 cup sugar
  • 0.5 cup sugar
  • 0.5 cup sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons cornstarch
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 2 tablespoons water
  • 2 tablespoons water
  • 2.5 cups whole milk
  • 2.5 cups whole milk
  • 2.5 cups whole milk
  • orange peel
  • orange peel
  • orange peel
  • 2 pieces cinnamon sticks
  • 2 pieces cinnamon sticks
  • 2 pieces cinnamon sticks
  • sugar
  • sugar
  • sugar

Equipment

bowlsmeasuring cupwhiskpotorange peelerkitchen lighterstrainerspatularamekinsbaking trayblow torchmicroplane

Tips

  • Whisk the egg yolks and sugar quickly to prevent the sugar from cooking the egg yolks.
  • Heat the milk until simmering before taking it off the heat.
  • When tempering, add the hot liquid gradually to the egg mixture to prevent scrambling.
  • Cook the mixture until it becomes a pudding, continuously stirring to prevent scrambling.
  • Chill ramekins overnight.