Crema Catalana (Classic Spanish Custard Dessert)

Spanish version of crème brûlée: creamy custard flavored with cinnamon and lemon zest, topped with caramelized sugar.

Ingredients (Serves 4)

• 500 ml whole milk

• 4 large egg yolks

• 100 g granulated sugar

• 25 g cornstarch

• Zest of 1 lemon

• 1 cinnamon stick

• Extra sugar for caramelizing

Preparation

1. Infuse the milk:

   • Heat milk with lemon zest and cinnamon stick until just below boiling.

   • Remove from heat and let infuse 10 minutes, then strain.

2. Prepare custard:

   • In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.

   • Gradually pour hot milk into egg mixture, whisking constantly to prevent curdling.

3. Cook custard:

   • Return mixture to a saucepan and cook over medium heat, stirring constantly until thickened.

4. Cool:

   • Pour custard into ramekins and let cool to room temperature.

   • Refrigerate for at least 2 hours.

5. Caramelize sugar:

   • Sprinkle sugar evenly over custard.

   • Use a kitchen torch or broiler to caramelize the sugar until golden and crisp.

6. Serve:

   • Serve immediately after caramelizing for a crisp top and creamy interior.

Serving Suggestions

• Serve as a dessert after meals.

• Pair with coffee or dessert wine.

• Garnish with a light dusting of cinnamon for extra aroma.

Cooking Tips

• Stir constantly when cooking custard to avoid lumps.

• Straining the milk removes zest and cinnamon for a smooth texture.

• Caramelize sugar just before serving to keep it crisp.