Crema Catalana

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the whole milk, lemon zest, orange zest, and cinnamon stick in a medium saucepan. Bring the mixture to a gentle simmer over medium heat, then remove from heat and let it steep for 10 minutes to infuse the flavors.

   Ca. 15 min.

   Kokkens note: Ensure the milk doesn't boil to prevent scorching.

2. 2

   In a separate bowl, whisk together the egg yolks, custard granulated sugar, and cornstarch until smooth and pale.

   Ca. 3 min.

3. 3

   Strain the steeped milk mixture to remove the zest and cinnamon stick, then slowly pour the warm milk into the egg yolk mixture, whisking constantly to temper the eggs.

   Ca. 2 min.

   Kokkens note: Whisking continuously prevents the eggs from scrambling.

4. 4

   Return the custard mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon or spatula, until it thickens to a consistency that coats the back of the spoon. This should take about 5-7 minutes.

   Ca. 7 min.

   Kokkens note: Do not allow the custard to boil, as it can curdle.

5. 5

   Pour the thickened custard into four individual shallow ramekins or terracotta dishes. Let them cool to room temperature, then cover with plastic wrap and refrigerate for at least 2 hours, or until thoroughly chilled and set.

   Ca. 2 t.

   Kokkens note: Press the plastic wrap directly onto the surface of the custard to prevent a skin from forming.

6. 6

   Just before serving, sprinkle an even layer of the topping granulated sugar over the top of each chilled custard. Use a kitchen blowtorch to caramelize the sugar until it forms a dark, amber crust. Alternatively, place under a preheated broiler for 1-2 minutes, watching carefully to prevent burning.

   Ca. 3 min.

   Kokkens note: If using a broiler, ensure the ramekins are on a baking sheet and positioned a few inches from the heat source.

7. 7

   Serve immediately after caramelizing the sugar, allowing the crust to cool and harden.