Crema Catalana

Ingredients

• 1 Lwhole milk
• 8egg yolks
• 200 ggranulated sugar
• 40 gcornstarch
• 1cinnamon stick
• 1lemon — peel in wide strips
• 6 tbspgranulated sugar — for the burnt crust

Method

1. Begin by infusing the milk with flavor. Pour 1 liter of whole milk into a medium saucepan and add 1 cinnamon stick. Use a vegetable peeler to remove the zest from 1 lemon, being careful to avoid the white pith, and add it to the milk. Place the saucepan over medium heat and warm the milk until it is just below boiling, when small bubbles start to form around the edges. Remove from heat and let it steep for 15 minutes to allow the flavors to meld.
2. While the milk is steeping, in a large mixing bowl, whisk together 8 egg yolks and 200 g of granulated sugar until the mixture becomes pale and creamy. This step is crucial for creating a smooth custard, as the sugar helps to break down the egg proteins, resulting in a silky texture.
3. Gradually sift 40 g of cornstarch into the egg and sugar mixture, whisking continuously to avoid lumps. The cornstarch will act as a thickening agent, giving the custard its characteristic body. Ensure the mixture is smooth and free of any clumps before proceeding.
4. Once the milk has infused, remove the cinnamon stick and lemon zest. Slowly pour the warm milk into the egg mixture, whisking constantly to prevent the eggs from curdling. This step is essential for tempering the eggs and ensuring a smooth custard.
5. Transfer the mixture back into the saucepan and place it over low heat. Stir constantly with a wooden spoon or heatproof spatula, scraping the bottom and sides of the pan to prevent sticking. Cook until the custard thickens and coats the back of the spoon, which indicates it is ready. The texture should be smooth and creamy, without any lumps.
6. Once thickened, remove the custard from the heat and pour it into individual ramekins or a shallow serving dish. Allow it to cool to room temperature before transferring it to the refrigerator to chill for at least 2 hours. The custard should set to a gentle wobble, firm enough to hold its shape but still soft and creamy.
7. Before serving, evenly sprinkle 6 tablespoons of granulated sugar over the top of the chilled custard. Use a kitchen torch to caramelize the sugar, moving the flame in a circular motion until the sugar melts and forms a golden, glassy crust. The contrast between the creamy custard and the crunchy caramelized sugar is the hallmark of Crema Catalana. Serve immediately to enjoy the full textural contrast.