Crema Catalana - Quick And Easy Spanish Dessert

Combine 10 egg yolks, 150 grams of sugar, 60 grams of cornstarch, and a pinch of salt in a bowl.

Whisk the mixture until well combined and smooth.

In a saucepan, heat 1 liter of milk until it is hot but not boiling.

Gradually pour the hot milk into the egg mixture while whisking continuously to temper the eggs.

Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens.

Once thickened, remove from heat and stir in 1 teaspoon of vanilla.

Pour the crema catalana into serving dishes and let it cool.

Before serving, sprinkle sugar on top of each dish.

Use a kitchen torch to caramelize the sugar on top until golden brown.

Equipment Needed

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