Crema Catalana

Name: Crema Catalana
Cuisine: French
Ingredients: 5 egg yolks; 0.5 cup sugar; 2 tablespoons corn starch; 2 tablespoons water; 2.5 cups whole milk; 1 orange peels; 2 cinnamon sticks; orange zest

Serves 1

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Crema Catalana

tiktok.com

Serves 1

Directions

1Separate 5 egg yolks into a bowl.
2Add half a cup of sugar to the egg yolks.
3Whisk the egg yolks and sugar until pale to prevent the sugar from cooking the egg yolks.
4In a separate container, add 2 tablespoons of corn starch.
5Add 2 tablespoons of water to the corn starch to create a slurry.
6Pour the corn starch slurry into the egg yolk mixture and whisk well.
7Set the egg yolk mixture aside.
8In a pot, add 2 and a half cups of whole milk.
9Peel an orange and add the orange peels to the milk.
10Add two pieces of cinnamon sticks to the milk.
11Light the cinnamon sticks with a mini torch to enhance their flavor.
12Heat the milk mixture until it is simmering, then remove it from the heat.
13Strain the milk mixture to remove the orange peels and cinnamon sticks.
14Temper the egg yolk mixture by gradually adding the hot milk, little by little, while continuously whisking.
15Pour the tempered mixture back into the pot.
16Cook the mixture on low heat, continuously stirring until it thickens into a pudding-like consistency, ensuring no scrambled eggs form.
17Strain the cooked mixture once more to ensure it is lump-free.
18Pour the crema catalana into individual ramekins.
19Chill the ramekins overnight.
20Sprinkle a layer of sugar on top of the chilled crema catalana.
21Torch the sugar at an angle until it caramelizes and forms a hard crust.
22Grate some orange zest on top for garnish.

Ingredients

5 egg yolks
0.5 cup sugar
2 tablespoons corn starch
2 tablespoons water
2.5 cups whole milk
1 orange peels
2 cinnamon sticks
orange zest

Equipment

bowlwhiskseparate containermeasuring spoonpotpeelermini torchstrainerramekinsbaking sheet

Tips

Whisk egg yolks and sugar quickly to prevent the sugar from cooking the yolks, until pale.
Temper the egg mixture properly by gradually adding hot milk while continuously stirring to avoid scrambling the eggs.
Continuously stir the mixture while cooking on low heat to prevent lumps and scrambling.
Torch the sugar on top of the crema catalana at an angle for even caramelization.
A little bit of fire makes the cinnamon sticks deli-bueno.

Crema Catalana

Serves 1

tiktok.com

Crema Catalana

tiktok.com

Serves 1

Directions

1Separate 5 egg yolks into a bowl.
2Add half a cup of sugar to the egg yolks.
3Whisk the egg yolks and sugar until pale to prevent the sugar from cooking the egg yolks.
4In a separate container, add 2 tablespoons of corn starch.
5Add 2 tablespoons of water to the corn starch to create a slurry.
6Pour the corn starch slurry into the egg yolk mixture and whisk well.
7Set the egg yolk mixture aside.
8In a pot, add 2 and a half cups of whole milk.
9Peel an orange and add the orange peels to the milk.
10Add two pieces of cinnamon sticks to the milk.
11Light the cinnamon sticks with a mini torch to enhance their flavor.
12Heat the milk mixture until it is simmering, then remove it from the heat.
13Strain the milk mixture to remove the orange peels and cinnamon sticks.
14Temper the egg yolk mixture by gradually adding the hot milk, little by little, while continuously whisking.
15Pour the tempered mixture back into the pot.
16Cook the mixture on low heat, continuously stirring until it thickens into a pudding-like consistency, ensuring no scrambled eggs form.
17Strain the cooked mixture once more to ensure it is lump-free.
18Pour the crema catalana into individual ramekins.
19Chill the ramekins overnight.
20Sprinkle a layer of sugar on top of the chilled crema catalana.
21Torch the sugar at an angle until it caramelizes and forms a hard crust.
22Grate some orange zest on top for garnish.

Ingredients

5 egg yolks
0.5 cup sugar
2 tablespoons corn starch
2 tablespoons water
2.5 cups whole milk
1 orange peels
2 cinnamon sticks
orange zest

Equipment

bowlwhiskseparate containermeasuring spoonpotpeelermini torchstrainerramekinsbaking sheet

Tips

Whisk egg yolks and sugar quickly to prevent the sugar from cooking the yolks, until pale.
Temper the egg mixture properly by gradually adding hot milk while continuously stirring to avoid scrambling the eggs.
Continuously stir the mixture while cooking on low heat to prevent lumps and scrambling.
Torch the sugar on top of the crema catalana at an angle for even caramelization.
A little bit of fire makes the cinnamon sticks deli-bueno.