Crema Catalana
A traditional Catalan dessert similar to crème brûlée, made with a creamy custard base and a caramelized sugar topping.
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- •100 g Sugar
- •500 ml Milk
- •.5 count Lemon peelRemove white membrane
- •1 count Cinnamon stick
- •7 count Egg yolksLarge
- •15 g Cornstarch
- •to taste SugarFor caramelizing
- 1
Weigh out the sugar and measure the milk.
2 min
- 2
Prepare the lemon peel by removing the white membrane.
3 min
- 3
Bring the milk to a boil with lemon peel and cinnamon stick.
5 min
- 4
Crack and separate egg yolks, saving whites for another use.
3 min
- 5
Whisk egg yolks with sugar and cornstarch until smooth.
3 min
- 6
Let boiled milk sit for 15 minutes to infuse flavors.
15 min
- 7
Strain milk and slowly reheat without boiling.
5 min
- 8
Gradually add egg yolk mixture, whisking continuously until thickened.
5 min
- 9
Pour custard into ramekins and cool in the fridge.
30 min
- 10
Caramelize sugar on top using a blowtorch.
5 min
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