Crema Catalana

I didn’t have a blow torch so I was bummed until I read your alternative. It worked! I’m happy with the results. Thanks

- Kirsten

Lemon

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INGREDIENTS

Cornstarch

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Vanilla Pod

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Cinnamon Stick

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Sugar

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Orange

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Milk

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Eggs

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Place the milk, orange and lemon peel, cinnamon stick and vanilla in a saucepan and bring to a boil.

1

In a medium bowl, whisk the egg yolks with the sugar and cornstarch until thick and creamy.

2

Strain the infused milk through a fine sieve and discard the solids.

3

Slowly add some of the infused milk mixture into the egg yolk mixture.

4

Now that the eggs are tempered, slowly stir in the egg mixture into the saucepan.

5

Cook over medium-low heat stirring frequently and cook until the mixture thickens.

6

Pour the mixture into individual dishes, cool completely and refrigerate covered.

7

Sprinkle a thin layer of sugar all over the top of the custard, and caramelize the top.

8

Serve and enjoy!

If you don’t have a blow torch, you can use the broiler to caramelize the crackly sugary crust.

Tips from the chef

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