Crema Catalana
Original recipe for Crema Catalana! It is something you will see everywhere when you visit Barcelona. And something traditionally done with a griddle to caramelize the top instead of using a blowtorch!
Ingredients
- 500 ml Whole Milk
- ½ Orange Peel
- ½ Lemon Peel
- 1 Cinnamon Stick
- 7 Large Egg Yolks
- 95 g Sugar plus extra to caramelise
- 2 tbsp Cornstarch
- Fresh Berries to garnish
- 1 Vanilla Pod optional
Instructions
- Put the milk, orange, lemon peel and cinnamon in a saucepan. (if using a vanilla pod split it lengthways and add this too, then gently bring to a boil.
- Remove from the heat and allow to infuse for 15 minutes.
- Meanwhile, whisk the egg yolks with the sugar and cornflour until pale and creamy.
- After 15 minutes pass the milk through a sieve and discard the peel, etc. then return the milk to the pan and place over medium heat.
- Add the egg mixture, whisking continuously for about 6-8 minutes, or until it begins to thicken and coats the back of a spoon.
- Remove from the heat and pour into individual ramekins or terracotta bowls.
- Cover each terracotta bowl with oven paper or film to prevent a skin from forming, and let it cool before placing it in the fridge.
- To serve, remove the film, and sugar on top of each Crema Catalana and caramelize using a blowtorch. then serve immediately!
