Crema Catalana

Priprema

Sastojci

Postupak

Korak po korak

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.

   Oko 15 min

   Napomena kuhara: 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.

   Oko 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.

   Oko 2 min

   Napomena kuhara: 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.

   Oko 7 min

   Napomena kuhara: 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.

   Oko 2 h

   Napomena kuhara: 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.

   Oko 3 min

   Napomena kuhara: 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.