Save Recipe Print
Crema Catalana
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
10 servings
Level:
Easy
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
10 servings
Level:
Easy

Ingredients

Directions

Special equipment: 10 (5-ounce) ramekins

In a medium saucepan, bring the milk, orange zest, cinnamon sticks, and salt to a boil then reduce the heat to low and simmer for 3 minutes to infuse flavors. In a large bowl, whisk the egg yolks with the 1 cup of sugar until pale and fluffy. Whisk the cornstarch with 1/2 cup water to make a slurry and whisk until thoroughly combined.

Remove and discard the orange zest and cinnamon sticks from the milk. Whisking constantly, gradually add the milk to the egg yolk mixture. Return the mixture to the saucepan and bring to a simmer over medium heat, whisking constantly to thicken, about 3 to 5 minutes. Strain the custard into a large bowl and whisk in the vanilla. Divide the custard between 10 (5-ounce) ramekins and smooth the surfaces. Cool the custards slightly, then cover the ramekins with the plastic wrap and refrigerate them until the custard is cold, at least 8 or up to 24 hours

To serve the crema catalana, sprinkle each ramekin evenly with 2 teaspoons of sugar. Use a kitchen torch to melt and caramelize the sugar until browned and crusty. Serve immediately.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Peach Cobbler

Recipe courtesy of The Neelys

Crema Catalana

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Crema Catalana

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Crema

Recipe courtesy of Alton Brown

Lime Crema

Recipe courtesy of Guy Fieri

Semolina Crema

Recipe courtesy of Sara Moulton

Papas con Crema Verde

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Browse Reviews By Keyword