🔥Crema Catalana: Unlock the Secret to Perfect Crema Catalana | F1 - R09 | Easier Than Crème Brûlée

Welcome to the cooking circuit for Formula 1, today we're making Crema Catalana.

Start with 2.5 cups of whole milk. Do not use 2%, skim, almond, or oat milk as it changes the flavor.

Cut a peel from an orange and a lemon, ensuring to remove as much pith as possible to avoid sourness.

Add 2 cinnamon sticks to the milk for flavor.

In a bowl, create a slurry with 2 tablespoons of corn starch and a tablespoon of water.

In a separate bowl, use 7 egg yolks and whisk them together with 0.5 cups of granulated sugar until pale yellow and sugar granules are no longer visible.

Add the corn starch slurry to the egg yolk mixture and mix well.

Once the milk is simmering, slowly add a bit of the hot milk to the egg mixture to temper the eggs, preventing them from scrambling.

Combine the tempered egg mixture back into the pot with the milk, removing the cinnamon sticks and citrus peels first.

Cook on low heat, whisking constantly until the mixture thickens to a pudding-like consistency.

Pour the mixture into ramekins and let cool at room temperature before refrigerating for at least 4 hours, covered with plastic wrap to prevent a skin from forming.

After refrigerating for 7 hours, remove the plastic wrap and coat the top with sugar, about 2 tablespoons.

Use a kitchen torch to caramelize the sugar on top until it forms a nice burnt crust, or place under a broiler in the oven, watching closely to prevent burning.

Let the sugar harden before serving. Enjoy cold or warm.

Equipment Needed

Allergens