Catalan Cream
Yields
enough to fill six 4-inch cazuelas, which are included as part of our
Crema Catalana Set.
This is the Spanish
classic dessert, sister to crème brulée and cousin to vanilla pudding, but
standing apart from both due to its lemon and cinnamon infused custard. Feel
free to omit one or both flavorings if you want. If you are using an
old-fashioned iron to caramelize the sugar, make sure it gets good and hot
before sizzling, and know that each one comes out a little different – part of
the excitement and charm! And enjoy our
how-to-video on caramelizing.
- 4 cups milk
- 2-inch strip
lemon peel
- 1 stick
cinnamon
- 8 egg yolks
- 2 cups sugar,
plus more for toppings
- 1/4 cup
cornstarch
- 1/8 tsp salt
In a large saucepan
set over medium heat, heat 3 cups of the milk with the lemon peel and cinnamon
stick until the milk is sizzling around the edges of the pan. Don’t let it
boil. Reduce the heat to very low while you prepare the egg yolks.
In a large
bowl, combine the egg yolks, the remaining 1 cup of milk, sugar, cornstarch, and
salt. Whisk until well combined. Slowly pour the hot infused milk into the egg
yolk mixture, whisking constantly to temper the yolks. When all the milk is
added, return the entire mixture back to the saucepan. Set over medium low
heat, stirring constantly with a wooden spoon, until the custard starts to
thicken, about 8 to 10 minutes. If it’s taking too long, increase the heat to
medium, but be sure to whisk constantly and thoroughly because once the custard
starts to thicken, it goes quickly. Stay close by and take it off the heat when
it’s as thick as a soft pudding. Immediately pour the mixture through a sieve
into six cazuelas or other shallow wide dishes. Lay plastic wrap on top and
refrigerate until fully chilled, at least 2 hours. The custards can hold in the
fridge for 24 hours.
When ready
to serve, prepare the caramelizating iron by heating it up directly over or in
a gas flame until it is searing hot, about 4 to 5 minutes. Remove the plastic
wrap from a custard and sprinkle evenly with about 2 teaspoons of sugar. Set the
hot iron directly on the sugar with light pressure – there should be a good
deal of steam. When the sizzling slows, remove the iron. Repeat with the
remaining custards, rinsing and heating the iron between each one. Serve right
away.