Crema Catalana Recipe
Crema Catalana
Spanish custard dessert very similar to creme brulee but with its own style.
Ingredients
- 2 tablespoons cornstarch
- 1 1/2 cups whole milk, divided
- 2 egg yolks
- 1 teaspoon grated lemon peel
- 1 teaspoon grated orange peel
- 7 tablespoons granulated sugar, divided
Instructions
- Whisk cornstarch and 2 tablespoons of milk in a small mixing bowl until cornstarch is completely dissolved.
- Whisk in egg yolks, lemon peel and orange peel.
- Set aside.
- Stir together remaining milk and 6 tablespoons of sugar in a heavy saute pan over medium heat.
- Stir constantly over high heat for 2 to 3 minutes, or until mixture begins to boil.
- Whisk in cornstarch mixture and continue stirring for 3 to 5 minutes, or until mixture starts to thicken and begins to bubble.
- Pour into 6-ounce ramekins, dividing equally.
- Allow mixture to cool, then chill overnight in refrigerator.
- Preheat broiler.
- Sprinkle ramekins with remaining tablespoon of sugar.
- Arrange ramekins on baking sheet and broil for 2 to 3 minutes, or until sugar bubbles and turns golden brown.(You will need to rotate the baking sheet a few times to ensure even browning.)
