In a pot, beat together the egg yolks and 3/4 cup sugar until
thoroughly blended and the mixture turns frothy. Add the cinnamon
stick and grated lemon rind. Pour in the milk and add cornstarch.
Slowly heat the mixture, stirring constantly. Heat just until mixture
thickens. Then, remove pot from heat immediately.
Tip- As soon as the mixture thickens and you feel resistance while
stirring, remove the pot from the heat or the mixture may curdle or
separate! If that happens, the texture of the finished crema catalana
will be grainy instead of smooth and creamy as it should be.
Remove the cinnamon stick and ladle the milk mixture into 4
ramekins (individual serving size). Allow to cool, then refrigerate for
at least 2-3 hours.
Before serving, preheat the broiler. Remove cremafrom refrigerator
and sprinkle the rest of the sugar over each ramekin. When broiler
is hot, place the ramekins under the broiler on the top shelf and
allow the sugar to caramelize, turning gold and brown. This may
take 10 minutes or so, depending on your broiler. Remove and
serve immediately.
If you prefer, you can serve the crema catalana chilled, but we think
it has more flavor when served warm from the broiler.
Originally Submitted
6/10/2013
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