How to Make Crema Catalana - Spanish Creme Brulee! // The Spicy Kitchen

Bring 2 cups of whole milk to a boil in a pot.

Add cinnamon sugar to the boiling milk.

Add lemon peel to the milk, avoiding lemon juice to prevent curdling.

In a separate bowl, mix 1/2 cup of sugar with 2 tablespoons of corn starch to avoid lumps when adding to the milk.

Separate the egg yolks from the whites, ensuring no yolk gets into the whites.

Mix the egg yolks with the sugar and corn starch mixture to create a smooth base.

Add a little bit of the hot milk to the egg mixture to temper the eggs, preventing them from scrambling.

Gradually add the tempered egg mixture back into the pot with the remaining milk.

Cook on medium heat, stirring constantly until the mixture thickens.

Pour the thickened crema catalana into ramekins, evening out the surface.

Cover the ramekins tightly with plastic wrap to prevent a skin from forming.

Chill the crema catalana in the fridge until set.

Sprinkle a thin layer of sugar on top of the chilled crema catalana.

Use a kitchen torch to caramelize the sugar, moving back and forth for even coverage.

Equipment Needed

Dietary

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