Ingredients
- 2 vanilla beans
- 3 cups whole milk
- 3 cups heavy cream
- 3 cinnamon sticks
- 3 lemons, zested
- 3 oranges, zested
- 18 egg yolks
- 3 tablespoons cornstarch
- 2 1/4 cups sugar
Directions
Slice vanilla beans in half. In a saucepan bring milk, cream, cinnamon sticks, vanilla beans, and zests to a simmer for a few minutes. Discard cinnamon and vanilla beans.
In a bowl whisk the egg yolks together with the cornstarch and 2 cups sugar until incorporated and creamy. Slowly add this mixture into the saucepan of warm milk, mixing continuously.
Slowly heat the mixture over low heat, stirring the entire time, until it begins to thicken. Make sure that it does not boil. Pour into 12 shallow serving dishes, cool to room temperature, and refrigerate for several hours.
To serve sprinkle cold custards with the remaining sugar and caramelize with a torch or under a hot broiler.
Photo: Creme Catalan Recipe
















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By KamieoKamieo
on March 14, 2011
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Thank you for the experience. It was a joy to all five senses. My first attempt was for a party of eleven and all they could say was WOW! Thank you for making me look good.
By lynch.larissa_1...
Houston, 83
on February 08, 2010
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Creme Catalana does NOT contain heavy cream nor vanilla. It only contains cinnamon and whole milk. This recipe may be delicious but it is not quite correct.
By Chef #1366064
denver co
on August 20, 2009
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by any other name, this is still CREME BRULEE. i just changed it a tad and threw a slug of grand marnier. it was terrific.
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