Crema Catalana

Ingredients

• Sugar 1 glass
• Whole egg 4 pieces
• Corn Starch 1 tablespoon
• Cinnamon 1 piece
• Lemon 1 piece
• Milk 2 glasses

Step-by-Step Guide

Step 1

Separate the egg whites from the yolks. In a mixer or by hand, beat the yolks with sugar until the mixture becomes pale.

Step 2

Transfer the mixture to a saucepan, pour in the milk, add the cornstarch, a cinnamon stick, and the lemon zest. Heat slowly, stirring constantly, until the mixture thickens. Remove from heat immediately.

Step 3

It's important not to overheat the cream: as soon as the mixture becomes thick and you feel resistance while stirring, you should remove it from the heat; otherwise, it may curdle or separate.

Step 4

Remove the cinnamon stick and pour the cream into ramekins. Allow to cool and refrigerate for 2–3 hours.

Step 5

Sprinkle the set cream with sugar and caramelize it with a kitchen torch until a crispy crust forms, similar to crème brûlée. Heat under the broiler for 10 minutes. Serve immediately.