Cómo Hacer Crema Catalana Tradicional 🇪🇸 | Receta Fácil y Deliciosa

In a pot, add 750 ml of whole milk and 250 ml of cooking cream.

Add a cinnamon stick cut in half, and the peels of 3-4 pieces of lemon and orange, avoiding the white part.

Heat the mixture over medium heat, stirring to combine.

Once it is slightly heated, cover with a lid or plastic wrap to infuse for about 30 minutes.

In a bowl, separate the egg yolks from the whites, using only the yolks.

Remove the aromatics from the milk mixture and add 200 g of white sugar to the egg yolks.

Whisk the yolks and sugar until they lighten in color.

Add 50 g of cornstarch to the yolk and sugar mixture and mix well.

Carefully add the warm milk mixture to the yolk mixture, stirring constantly to avoid cooking the yolks.

Pour the mixture back into the pot and cook over medium heat, stirring constantly for 5-6 minutes until it thickens.

Remove from heat when the mixture coats the back of a spoon without running together.

Pour the thickened mixture into ramekins, filling them slightly above halfway.

Let the ramekins cool at room temperature for 1 hour, then refrigerate for about 4 hours or overnight.

Once chilled, sprinkle sugar on top of each ramekin and use a torch to caramelize the sugar.

Equipment Needed

Allergens