Crema Catalana

The recipe

Instructions

1. 1
   Heat the milk in a pan with the cinnamon and a strip of lemon zest. Bring to just below a simmer, then turn off and steep 10 minutes.
2. 2
   Whisk the egg yolks with sugar and cornstarch until pale and thick.
3. 3
   Strain the warm milk over the yolks, whisking. Return to the pan and cook on low, stirring constantly, until thickened — 4 minutes.
4. 4
   Pour into 4 shallow ramekins. Chill 2 hours.
5. 5
   Sprinkle a tablespoon of sugar over each. Caramelise with a blow torch (or under a screaming-hot grill) until amber and crisp.

Reviews

No reviews yet. Made this recipe? Be the first to share how it went.

Sign in to leave a review.