Spanish recipe: Crema Catalana (Crème Brûlée)

Combine milk in a saucepan over medium heat.

Add sugar and lemon zest.

Heat mixture until just boiling, then remove from heat and let steep for 15 minutes.

Whisk egg yolks in a bowl until smooth.

Gradually add the warm milk mixture to the egg yolk mixture, whisking constantly.

Return the mixture to the saucepan and cook over medium heat, stirring continuously until thickened, about 5-7 minutes.

Remove from heat and strain through a fine sieve into a bowl.

Pour the custard into individual ramekins and let cool to room temperature.

Refrigerate for at least 2 hours to set.

Before serving, sprinkle a thin layer of brown sugar on top of each custard.

Use a kitchen torch to caramelize the sugar until golden and crispy.

Let the caramelized sugar cool for a minute before serving.

Equipment Needed

Dietary

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