Prep time: 10 min
Cook time: 10 min
Total time: 260 min
Yield: 6
Ingredients: 3/4 cup (150g) granulated sugar, (divided); 3 tablespoons cornstarch; 1/2 teaspoon salt; 8 egg yolks; 4 cups whole milk; 1 strip lemon zest; 1 strip orange zest; 1 cinnamon stick

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https://www.themediterraneandish.com/crema-catalana/

Crema Catalana (Spanish Custard) | The Mediterranean Dish

Crema Catalana, or Spanish crème brûlée, is a wow-worthy gluten-free dessert recipe perfect for making the night before a dinner party.

Rezept

Dessert

Zubereitungszeit ca. 260 MinutenVorbereitung ca. 10 MinutenKochzeit ca. 10 Minuten

Zutaten:

3/4 cup (150g) granulated sugar, (divided)
3 tablespoons cornstarch
1/2 teaspoon salt
8 egg yolks
4 cups whole milk
1 strip lemon zest
1 strip orange zest
1 cinnamon stick

Arbeitsschritte:

Get ready: Set a fine-mesh sieve over a large measuring cup or mixing bowl with a spout. Gather six 6-ounce ramekins.
Whisk the eggs: In a large bowl, whisk together 1/2 cup (100g) of the sugar, the cornstarch, and salt. Add the egg yolks and whisk until pale and smooth, about 1 minute. Set the bowl on a damp kitchen towel to prevent it from sliding.
Infuse the milk: In a medium, heavy-bottomed saucepan, combine the milk, lemon zest, orange zest, and cinnamon stick. Bring just to a simmer over medium-low heat, stirring occasionally to prevent scorching.
Temper the egg mixture: As soon as the milk reaches a simmer, take the pan off the heat. Use tongs to remove the citrus zest and cinnamon stick. Slowly pour the hot milk into the yolk mixture, beginning with a small splash and whisking constantly. Continue gradually adding the milk until it is fully incorporated.
Thicken the custard: Pour the mixture back into the saucepan. Cook over medium-low heat, whisking constantly, until the custard thickens and begins to bubble, about 5 minutes. Once it reaches a simmer, continue whisking for 1 minute, then immediately remove it from the heat.
Strain and divide: Pour the custard through the prepared sieve into the measuring cup or spouted bowl. Divide it evenly among the six ramekins.
Cover and chill: Press plastic wrap directly against the surface of each custard. Let the ramekins cool almost to room temperature, then refrigerate overnight or for at least 4 hours.
Caramelize the sugar: When ready to serve, remove the plastic wrap. Sprinkle the reserved 1/4 cup (50g) sugar over the custards, using about 2 teaspoons per ramekin. Hold a kitchen torch about 4 inches above the surface and move the flame in circles until the sugar melts and caramelizes to a deep golden brown.
Serve: Serve immediately, before the caramelized sugar begins to soften.