A classic crema catalana, silky and flavored with lemon, orange, and cinnamon, topped with a thin crust of caramelized sugar. It is served well chilled, offering a sharp contrast with the warm, brittle caramel.
Ingredients
- 500 ml whole milk
- 4 pieces egg yolks
- 90 g granulated sugar
- 20 g cornstarch
- 1 piece cinnamon stick
- 1 piece untreated lemon
- 1 piece untreated orange
- 40 g brown sugar
Method
- Peel wide strips of zest from the lemon and orange, avoiding the white pith, then heat them with the milk and cinnamon stick until aromatic steam rises, without letting it come to a rolling boil.
- Turn off the heat, cover, and let the milk infuse until the citrus and cinnamon aroma is pronounced.
- In a bowl, whisk the egg yolks with the granulated sugar until the mixture pales and becomes slightly frothy.
- Add the cornstarch and whisk until you have a smooth paste with no visible lumps.
- Remove the zest and cinnamon from the hot milk, then pour it gradually into the egg mixture, whisking constantly to avoid cooking the yolks.
- Pour everything back into the saucepan and thicken over low heat, stirring constantly, until the custard coats the back of a spoon and leaves a clear line when you run a finger through it.
- Divide the custard among individual ramekins, smooth the surface, and let cool slightly before placing in the refrigerator until thoroughly chilled and set.
- Just before serving, sprinkle the surface with brown sugar, then caramelize with a blowtorch until you have a thin, brittle, amber crust.
Nutrition
Per serving
- Energy
- 317.5 kcal
- Protein
- 11.14 g
- Carbohydrate
- 49.51 g
- Fat
- 9.35 g
- Fibre
- 2.33 g
- Calcium
- 174.25 mg
- Iron
- 0.58 mg
- Magnesium
- 25.7 mg
