Crema Catalana

Name: Crema Catalana
Cuisine: French
Ingredients: 5 egg yolks; 0.5 cup sugar; 2 tablespoons cornstarch; 2 tablespoons water; 2.5 cups whole milk; orange peel; 2 pieces cinnamon sticks; sugar

Serves 1

youtube.com

Crema Catalana

youtube.com

Serves 1

Directions

1Add egg yolks and sugar to a measuring cup and whisk quickly until pale.
2In a separate container, combine cornstarch and water to make a slurry.
3Add the slurry to the egg yolk and sugar mixture.
4In a pot, add whole milk, orange peel, and cinnamon sticks.
5Use a kitchen lighter on the cinnamon sticks.
6Heat until simmering, then remove from heat.
7Strain the milk mixture.
8Temper the egg mixture by gradually adding the hot milk while whisking.
9Pour the combined mixture back into the pot and cook on low until it thickens into a pudding.
10Strain the pudding.
11Pour into ramekins.
12Chill overnight.
13Sprinkle sugar on top and torch at an angle until caramelized.
14Grate orange peel on top.

Ingredients

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

Crema Catalana

Serves 1

youtube.com

Crema Catalana

youtube.com

Serves 1

Directions

1Add egg yolks and sugar to a measuring cup and whisk quickly until pale.
2In a separate container, combine cornstarch and water to make a slurry.
3Add the slurry to the egg yolk and sugar mixture.
4In a pot, add whole milk, orange peel, and cinnamon sticks.
5Use a kitchen lighter on the cinnamon sticks.
6Heat until simmering, then remove from heat.
7Strain the milk mixture.
8Temper the egg mixture by gradually adding the hot milk while whisking.
9Pour the combined mixture back into the pot and cook on low until it thickens into a pudding.
10Strain the pudding.
11Pour into ramekins.
12Chill overnight.
13Sprinkle sugar on top and torch at an angle until caramelized.
14Grate orange peel on top.

Ingredients

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